Pink wafers dunked in green chartreuse.

Flamboyant.

I have recently experienced a "Benny and hot", a popular winter beverage at working mens clubs over the other side of the Pennines in Burnley.

It's Benedictine and hot water.

It tastes as though it's doing you good, in the same way that cough medicine does, in that it is syrupy and herbal.
Apparently, it was a taste brought back from France as soldiers came home from the trenches in WWI and the habit persists to this day in Burnley, to the extent that Burnley Miner's Club is the largest customer of Benedictine in the world.

Mind you, they are welcome to it.

I achieve a similar effect by whacking a shotglass of Ginger Wine in the microwave and nuking it for 30 seconds

I don't even know what that is, but i like dunking pink wafers in milk

It's a harmless liqueur with barely a kick to it. Give it a bash next time you're out and about.

And to think, I had you down as a drinker of decent bitter.
To whit, a drinker of some some discernment.
Well, one lives and learns.

What colour does the pink wafer go, after it's been dipped in green?
Brown?

Sounds preferable to the Benny and Hot.
But it requires a microwave, so no can do.

Just because I normally drink decent ales, quality lagers and rum doesn't mean I'm not privy to occasionally ruining my palate with something green and obscene.