1/2 oz Green Chartreuse
1/2 oz Passion Fruit Syrup
1/2 oz Coconut Syrup (*)
1 oz Lime Juice
Shake with ice and strain into a rocks glass. Fill with ice and garnish with a mint sprig.
(*) Equal parts Coco Lopez Coconut Cream and simple syrup.
My final libation at Estragon was Sahil Mehta's drink of the day from a month prior that took a rather funky and tropical direction. With rum, lime, and herbal liqueur, it reminded me a bit of a pineapple-free Jungle Bird with perhaps a touch of Colada in the mix. For a name idea, I latched onto the Jungle Bird as well as the Brazilian origin of the sugar cane spirit and dubbed this one the Chachalaca after one of Brazil's rain forest fowl.