crème de cacao
coconut liqueur (preferably Kalani)
banana liqueur (preferably Giffard)
Dry sparkling white wine, to top
I’m not gonna lie, this cocktail is a strange bird. I guess, when you think about it, peacocks are pretty strange birds, but who doesn’t appreciate a good peacock sighting? While I would never dare compare a cocktail creation to the spectacular workings of Mother Nature, I find this unusual combination of ingredients a delightful surprise. If a holiday cinnamon cookie got a tropical twist and was topped with celebratory bubbles, this would be the result.
- Combine the Lillet Rouge, rum, crème de cacao, coconut liqueur, and banana liqueur in a chilled mixing glass. Add ice and stir. Strain into a coupe glass. Top with sparkling wine.