This post is a big tease. I know I've been promising another Chartreuse recipe for some time. I've tried several. They were all bad. Chartreuse takes a back seat to no flavor. It's great for making beef taste gamy, if you like that.
I have discovered, however, that a splash of Chartreuse in my gin and tonic is delightful. And I recently found this recipe for Flaming Gin and Tomato Soup and thought, "Great Scot! A couple tablespoons of Chartreuse would work beautifully here! How did I never think to set it on fire before?" (Note: I blame the "Great Scot!" on my son's superhero addiction.)
I will try it some time when I am brave and sober, and report back here. And when tomatoes are in season--I wouldn't waste my precious green (by which I mostly mean Chartreuse) on tomato juice.