- 1 ounce Canadian whisky
- 1/2 ounce butterscotch schnapps
- 1/2 ounce pear vodka
- 1/2 ounce high-proof rum, such as Bacardi 151
Combine the whisky, schnapps and vodka in a cocktail shaker. Fill the shaker with ice, shake for eight to ten seconds and strain into a cocktail glass.
Pour the rum into a snifter. Carefully ignite and slowly pour the flaming rum over the cocktail so that it floats on top. Serve.
It's drinker's choice whether to blow out the flames or let them die out on their own.
The Food Network Kitchens recommend that when igniting alcohol, use extreme caution. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and ignite with a match or click lighter. Return the pan to the stove top and gently swirl to reduce the flames.
Recipe courtesy of John Green