Created in 2002 by Marco Dionysos at Tres Agaves, San Francisco, USA. 4 cl Green Chartreuse1,3 cl John D. Taylor's…
Inspired by the recipe from Audrey Saunders' 2006 "French Pearl" as well as page 45 of François Chartier's book "Papilles…
4 cl Jinro 241,5 cl Canton1 cl Midori1,5 cl Soho12 cl Tutti Frutti Innocentseveral crushed lycheesLutti Long Fizz
