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Peacock's Tail

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  • 1 tsp Strega
  • 1 oz Green Chartreuse
  • Lemon Sherbet
  • 3/4 oz Grenadine
  • Mint Sprig
  • 1 Whole Cherry
Pour chartreuse into a frosted champagne flute. Fill half-way with crushed ice, and slightly damp down with the flat end of a bar spoon. 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.
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