1/4 Grenadine. (1/3 oz Small Hand Foods Grenadine)
1/4 Crème de Violette. (1/3 oz Benoit-Serres Liqueur de Violette)
1/4 Yellow Chartreuse. (1/3 oz Yellow Chartreuse)
1/4 Cointreau. (1/3 oz Cointreau)
Use liqueur glass and pour ingredients in carefully so that they do not mix.
Odd to have two Pousse Cafe style cocktails so close together.
I tried to pour this in the order given, only to discover that the Yellow Chartreuse preferred to be under the Liqueur de Violette. Well, if you pour these things steadily and slowly enough, they usually self correct.
Can’t say that there is anything in particular to recommend this combination, other than maybe that the orange of the Cointreau and the Violette of the Benoit-Serres are a pretty interesting combo.
Other than that, it’s just a pretty drink, even if it is slightly out of order.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.