| 1/4 fl oz | Green Chartreuse (or alternative herbal liqueur) |
| 1 1/2 fl oz | Cognac (brandy) |
| 3/4 fl oz | Nux Alpina Walnut Liqueur |
| 1/2 fl oz | Cockburn's Tawny Eyes Port |
Serve in a Snifter/Brandy balloon glass
Recipe contains the following allergens:
Adapted from a recipe created in 2005 by Jacques Bezuidenhout at Harry Denton's Starlight Room in San Francisco, California.
A fabulous cocktail, especially when VEP Chartreuse, family reserve cognac and a 20-year-old tawny port are used, as per the original Starlight Room recipe.
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