Ah, Green Chartreuse - I remember a friend buying me a gigantic bottle of the stuff as a birthday present once; its taste was so overpoweringly horrific (sorry!) that we ended up mixing the merest drop of Chartreuse with large quantities of orange juice - though it was still enough to turn the juice a murky, deep green... It is no wonder the monks who make it are celibate. I don't remember Green Chartreuse being at all sweet, however: which causes me to doubt my memory (which was considerably addled by the monks' monstrosity) and then, in its defence, wonder whether USA Chartreuse is in fact the same as the French horror. Where do you get your Chartreuse supplies from?