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It's very sweet. The thing here is nobody drinks it straight. Do equal parts Chartreuse, gin, Maraschino, and lemon juice (a Last Word); it's hard to hate, and a good introduction to what Chartreuse is about. My next move would be to put it in a Sazerac.

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If you want to use it in a Sazerac, swap it in for the Peychaud's and soak a real sugar cube with it instead of using simple syrup. I don't personally like it, but IMO it's the only good entry point for it in terms of texture.

The other option is a Carthusian, which puts a 1/4 oz. in and swaps the Peychaud's with lemon bitters to offset with acid.

Gonna need to give this a whirl.

Throw it in hot chocolate in the winter after doing winter stuff. Though green is my preference for that, both work.

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