1/2 oz Lime Juice
1/2 oz Simple Syrup
1/4 oz Green Chartreuse
2 dash Fee's Peach Bitters
Shake with ice and double strain into a cocktail glass.
Bartender Ryan Lotz mentioned that he had two drinks in the works, and after hearing their description, I definitely wanted to try the rum-based one for my second drink on Friday at Lineage. The drink was a basic Daiquiri with the curveball addition of green Chartreuse and peach bitters. Ryan's concept was to pair a savory and a fruit component to add to the Daiquiri base, and the Chartreuse and peach combination was his favorite. The new cocktail lacked a name, and while Ryan came up with the Haitian Monk due to the rum's origin coupled with the Chartreuse being created by monks, my idea was a bit more irreverent with the Popa Docquiri. Perhaps naming a drink after a blood thirsty voodoo-worshipping dictactor might not be P.C. for a restaurant menu, but the word play was too hard to avoid.