dash of yellow Chartreuse or Grand Marnier or Curacao (your choice)
Fill a mixing glass with cracked ice. Add the Whiskey, juice and syrup. Shake and pour into a Highball glass. Top off with Club Soda (if you wish) and float that dash of Chartreuse (or Grand Marnier or Curacao) on top. Do not stir.
1 oz Anjeo Rum
1 oz Blackberry Brandy
1 oz yellow Chartreuse
1/2 oz Midori
Fill a blender with 2 oz cracked ice. Add the Rum and Brandy. Blend until chunky and pour into a cocktail glass. Rinse the blender and add the Midori with a few ice cubes. Blend until smooth and pour over the Rum and Brandy mix. Layer over gently with the Chartreuse. Do not stir. Garnish with a Lemon slice along the rim to look like the Sun.
1/2 oz dark Creme de Cacao 1/2 oz Creme de Violette 1/2 oz yellow Chartreuse 1/2 oz Maraschino Liqueur 1/2 oz Benedictine 1/2 oz green Chartreuse 1/2 oz Cognac
Start by pouring the Creme de Cacao into a pousse-cafe glass. Follow by pouring each of the other ingredients, in the order given above, one at a time in layers. Do not add ice.