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
1 tsp Strega
1 oz Green Chartreuse
3/4 oz Grenadine
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