Ingredients
1 tsp Strega
1 oz Green Chartreuse
Lemon Sherbet
3/4 oz Grenadine
Peacock’s Tail Directions
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.
Serve Peacock’s Tail in a Champagne Flute