As if we haven't inundated you with enough cocktail coverage lately, here's one more to add to the book. Another great option to serve at your New Year's Eve soiree, the Palm Frond. This gem was created by mixologist Chad Solomon, a vet of NYC's famed Milk & Honey, and is served at Audrey Saunders (owner of NYC's Pegu Club) and Mark Peel's (Top Chef Masters alum) new 1940s-themed lounge in LA titled The Tar Pit. This wonderful libation combines the earthiness of Green Chartreuse with fresh lime juice and a house-made lemon-myrtle-infused gin. Now, that may sound complicated but if you peer down below, making your own infused gin is a cinch and simply requires some lemon-myrtle tea and about an hour to steep in the gin. However, the best part about the cocktail is how it's served. Chad suggests garnishing the cocktail with a lemongrass stalk, and we suggest actually using the lemongrass stalk in place of a straw. That way as you suck the beverage, a slight lemongrass flavor is imparted, adding an additional complexity without that overwhelming soapy lemongrass flavor. Palm Frond 1 ½ oz Lemon Mrytle-Infused Tanqueray Gin ¾ oz Lime juice 1 oz Simple syrup ½ oz Green Chartreuse 2 Mint sprigs, 1 for muddling, 1 for garnish 3/4 oz Club Soda, to top off drink Measure Lime juice, simple syrup, and mint sprig into a cocktail shaker. Muddle to extract mint essential oil. Add the rest of the ingredients along with ice. Cover shaker, and shake well. Strain into a highball glass.Top with Club Soda. Garnish with ming spring and lemongrass stalk. Lemon Myrtle Gin Infusion: Measure 1 tablespoon of "Strand" brand Lemon Myrtle Tea into 1 cup of Tanqueray gin. Let stand at room temperature for 1 hour. Strain off tea (DO NOT push down on solids while straining). Place in capped bottle, and store in refrigerator.