How to make:
POUR the Chartreuse into glass and coat the inside of the glass with the liqueur by tilting and rotating it. DISCARD excess liqueur. Carefully set the liqueur on the inside of the glass alight and allow it to BURN for a few seconds. Extinguish flame by placing a saucer over the glass, add other ingredients and SWIRL to mix. Beware of hot glass rim.
A fabulous drink, especially when VEP Chartreuse, family reserve cognac and 20 year old tawny port are used as per the original Starlight Room recipe.
Adapted from a recipe created in 2005 by Jacques Bezuidenhout at Harry Denton's Starlight Room, San Francisco, USA.