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?

Yes, having it neat is always a mistake--55% alcohol. I usually have it on the rocks. Sources vary: I've had the more mellow, longer-aged VEP and even century-old sips. I also have family in the liquor/spirits business. I cannot manage the yellow charteuse--too syrupy. I much prefer the Elisir Roux these days, though.

Lowfat milk is nice, too.