Peacock's Tail recipe

Peacock's Tail Ingredients


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.

Best served in a Champagne Flute.

How to Make a Peacock's Tail Cocktail

Peacock's Tail

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