1/2 oz Lime Juice
1/2 oz Pineapple Gomme Syrup (Pineapple Syrup)
1/4 oz Yellow Chartreuse
Shake with ice and strain into a cocktail glass.
Two Thursdays ago, I turned to Paul Clarke's The Cocktail Chronicles for a drink. One of the ones that I had on my short list was the Unique Bird by Connor O'Brien that he created at Rumba in Seattle. I was curious for it reminded me of Chris Danforth's rum and Yellow Chartreuse Jungle Bird riff, A Bird Called Rufus, and I wanted to see how this combination of ingredients worked out.