Peacock's Tail | |
| 1 t | Strega |
| lemon sherbet | |
| 3/4 oz | grenadine |
| 1 oz | Green Chartreuse |
|
Pour Chartreuse into a frosted champagne flute. Fill half-way with crushed ice, and slightly damp down with the flat end of a barspoon. Add semi-frozen grenadine to form a layer, and fill with lemon sherbet. Sprinkle Strega on top, garnish with a mint leaf and cherry, and serve with a straw. Recipe courtesy of DrinkSwap.com http://www.drinkswap.com/ | |