Peacocks Tail
1 oz Green Chartreuse
3/4 oz grenadine syrup
1 tsp Strega herbal liqueur
lemon sherbet
Special instructions:
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.