Adapted from a recipe by Jacques Bezuidenhout, Harry Denton’s Starlight Room, San Francisco
- 1 teaspoon Chartreuse V.E.P. liqueur
- 1-1/2 ounces Remy Martin Louis XIII Cognac
- 3/4 ounce Nostalgie Black Walnut Liqueur
- 1/2 ounce Porto Rocha 20 year Tawny Port
Pour the Chartreuse into a brandy snifter, and by tilting the glass and rotating it, coat the entire interior of the glass with the liqueur. Discard excess liqueur. Carefully flame the interior of the glass with a match, allow it to burn for a few seconds, then extinguish the flame by placing a saucer on top of the glass. Add the remaining ingredients to the snifter, stir briefly to mix, and serve.