- 30ml Koruna Bohemian Absinth 73% abv
- 20ml Angostura 1919 Rum 40% abv
- 15ml Hot water
- 5 Drops of Angostura Orange Bitters
- Homemade ‘Chai’ Tea Bag
- .75 of a bar spoon of sugar
- 1 large orange zest
Method: Heat Koruna, Angostura 1919 Rum, hot water and Orange Bitters in a metal shaker by placing in hot water bath. Pour ingredients into heat balloon glass. Add sugar and ignite liquid (stand clear!) While it is lit, rotate constantly, adding the orange zest to flame it. Blaze for at least 30 seconds. Once extinguished add ‘Chai’ tea bag and leave to infuse for five minutes.