Food & Drink

Mint Julep Month: Carthusian Julep

Your new secret ingredient: a liqueur made by monks that is also available at your local grocery store

Photo: Peter Frank Edwards

When Jayce McConnell of Edmund’s Oast in Charleston, South Carolina, wants to add a little something extra to a cocktail, he often reaches for the Chartreuse—a 130-ingredient liqueur made by French monks since the 1600s, and now widely available in the United States “It imparts balanced sweetness, booziness, and herbal complexity the way no syrup can,” he says. “Why not use it in an herb-driven drink like a julep?”


  • Makes 1 cocktail

    • 1 part Maker's Mark® Cask Strength bourbon

    • 6 mint leaves

    • 1 part green Chartreuse®

    • Pebble ice

    • Mint sprigs

    • Thyme

    • Chartreuse powder (optional)


  1. Muddle mint leaves gently with Chartreuse in the bottom of a cup. Add bourbon and fill halfway with pebble ice. Stir briefly. Add a metal straw and pack full of pebble ice. Garnish with lots of mint and thyme; dust with Chartreuse powder.

Meet the bartender:

Recipe from Jayce McConnell of Edmund’s Oast in Charleston, South Carolina.

Want more juleps?
See other specialty mint julep recipes and learn more about Mint Julep Month here.