I started with the improved recipe developed by Kaiser Penguin.
I knew I wanted to add some cherry liquor too.
I've gotten a vial of not yet matured cherry liquor from the makers of the amazing Frederiksdal cherry wine and I figured this was the cocktail to test whether or not they have got the balance between sweet, sour and alcohol right.
In my opinion they have - through the strong earthy flavors of the sizzle the cherry was easy to pick up - and I used less than 3 cl.
- 8 cl green Chartreuse
- 1.5 cl Wray and Nephew over proof rum
- 6 cl pineapple juice
- 4 cl lime juice
- 3 cl falernum
I had wanted to make a green mamba lime twist (your blog - and drinks - always inspire me Tiara) for a garnish - but none of my limes had a peel looking nice enough for that.