CHARTREUSE • FREE-TRANSLATOR.COM • Definition of Chartreuse

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/ʃɑrtrˈuz/ /ʃɑrtrˈus/ Listen

Chartreuse

noun

Aromatic green or yellow liqueur flavored with orange peel and hyssop and peppermint oils; made at monastery near Grenoble, France.

A shade of green tinged with yellow. Synonyms: Paris green, pea green, yellow green, yellowish green.

adjective

Of something having the yellowish green color of Chartreuse liqueur.

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Etymology of 'Chartreuse'

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"Chartreuse" Quotes from Famous Books

... Schubert had boasted, nothing was lacking that East Africa could show in the way of imported alcohol. Under the table was an unopened case of sweet German champagne, and on a little table against one wall were such things as absinth, chartreuse, peppermint, and benedictine. Soda-water was slung outside the window in a basket full of wet grass where the evening breeze ...

— The Ivory Trail • Talbot Mundy

... conspirators dined together heartily in the Avenue de Clichy—soup, fish, entree, sweet and cheese, washed down by a bottle of claret and a pint of burgundy, coffee to follow, with a glass of chartreuse for Madame. To the waiter the party seemed in the best of spirits. Dinner ended, the two men returned to Chatou by the 7.35 train, leaving Gabrielle to follow an hour later with Aubert. Fenayrou had taken three second-class return tickets for his wife, his brother and himself, and a single for ...

— A Book of Remarkable Criminals • H. B. Irving

... said to the waiter, when we had finished. "And leave the bottle on the table. You know," he added, addressing me, his face beaming with conscious pride, his hand laid impressively on my arm—"you know this club drinks chartreuse in claret glasses. It is our ...

— Dross • Henry Seton Merriman

... line engraving by Cherubino Alberti after an undetermined painter (Le Bl. 61). A facsimile in grayed chartreuse and black was published by the Reichsdruckerei in ...

— John Baptist Jackson - 18th-Century Master of the Color Woodcut • Jacob Kainen

... wisdom had been converted into a poisonous cook, with a Frenchman, whose cooking was not cooking at all, but an art which filled the Bedouins with admiration and destroyed their waist lines. Six-course banquets, ending with a rare old yellow Chartreuse, became the order of the day, and whenever some seductive delicacy defied analysis we would ask Gus if it contained the ...

— Night Bombing with the Bedouins • Robert Henry Reece

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