alt Hacker NewsIt's very sweet. The thing here is nobody drinks it straight. Do equal parts Chartreuse, gin, Maraschino, and lemon juice (a Last Word); it's hard to hate, and a good introduction to what Chartreuse is about. My next move would be to put it in a Sazerac.
If you want to use it in a Sazerac, swap it in for the Peychaud's and soak a real sugar cube with it instead of using simple syrup. I don't personally like it, but IMO it's the only good entry point for it in terms of texture.
The other option is a Carthusian, which puts a 1/4 oz. in and swaps the Peychaud's with lemon bitters to offset with acid.