Chartreuse (US: /ʃɑːrˈtruːz, -ˈtruːs/ ⓘ, UK: /-ˈtrɜːz/, French: [ʃaʁtʁøz]) is a French herbal liqueur that has been made by Carthusian monks since 1737, reportedly according to instructions set out in a manuscript given to them by François Annibal d’Estrées in 1605.[1] It was named after the monks’ Grande Chartreuse monastery, located in the Chartreuse Mountains north of Grenoble, France. Today the liqueur is produced in their distillery in nearby Aiguenoire. It is composed of distilled alcohol aged with 130 herbs, plants and flowers, and sweetened, though the exact recipe is known only to select monks. The color chartreuse takes its name from the drink.
The fruit was originally called a norange, from Spanish naranja, but that sounds a bit awkward in English so the n moved over to make it an orange instead.
Not unlike aluminium, et al.
IIRC the original british scientist that named it just kept spelling it inconsistently like alumium, alumin, aluminum, and such, and other british scientists just called it aluminium because they wanted it to end in ‘ium’ like lithium, sodium, potassium, etc. Seemed alright to me except the people that spell it aluminum but pronounce it aluminium can get fucked.
What about those of us who have worked with expats long enough that we no longer know how to say it correctly so we kinda mash the multiple versions together?