chartreuse

At least, chartreuse-200 on your page will be the same as chartreuse-200 on my page, so that the look is consistent and without distracting incidental variation in hue.

Chartreuse and absinthe both have strong but different flavors; not to mention that a bijou has 3/4oz of chartreuse but that much absinthe would totally overpower any other ingredient.

It would be a fun way to learn more obscure colors like chartreuse, ochre, and sienna.

I suspect though that a lot of the secret behind Chartreuse isn't just the recipe, but the actual sourcing of the ingredients.

The people developed champagne, chartreuse and many other alcoholic drinks?

Designing some chartreuse lamps, quickly zip away from their radiuses.

Finding Chartreuse is harder than it used to be.

Yellow on medium-dark gray and chartreuse buttons?

The Carthusian monks who produce Chartreuse (a collection of herbal liqueurs popular for use in cocktails) have been producing it and protecting the secret 130 ingredient recipe for over 400 years successfully.

When people first start learning digital painting (painting in Photoshop, Gimp, etc), a lot of them draw landscapes with chartreuse grass, because they used the greenest green on the color picker.

Still make the drink with absinthe and see how it goes though - it'll taste totally different but it might still be good, and the ABV and (lack of) sweetness of chartreuse and absinthe are at least fairly close.

Yes, it's far more professional to paint the bike shed blue, chartreuse is difficult to understand and conveys the message that those who bike to work are drunks which is certainly not what we should be trying to convey.

A graphic designer might say a particular shade of green is "chartreuse" that his boss instead might call "yellowish green".

But we've been talking it over, and we think your debugging dump should be colored chartreuse." That would be the norm for my work.

"Chartreuse" and "Pistachio" both become "Lime", which gets abbreviated to "Lm".

In my opinion, Genepy is a decent substitute for Yellow Chartreuse, not so much for Green.

At the same time, monasteries have a long history of producing beer, wine, liqeur (think Chartreuse) and liqour (think Klosterfrau Melissengeist).

I love absinthe but there's a special place in my heart for Green Chartreuse.