1/4 oz Green Chartreuse
2 oz Batavia Arrack
1/2 oz Fernet Branca
1/2 oz Demerara Simple Syrup
Flame the green Chartreuse in a straight sided wine glass, and twist the orange peel over the flame. Extinguish the flame after a minute or so. Stir the other ingredients with ice and strain on top of the extinguished Chartreuse. Drop in original orange twist.
To keep up with Andrea's tiki-themed adventure, John Gertsen at Drink made me a Krakatoa on Sunday night . I cannot recall what conversation preceded him deciding to make me one or whether I just told him to make me what he was already appearing excited about creating for me. The common thread between this drink and my first one was the Fernet and the orange oil flavors. The Krakatoa uses a base spirit called Batavia Arrack, a spicy sugar cane and red rice rum distilled in Java, and the drink is symbolically named after the island near Java which suffered a tremendous volcanic erruption in 1883.
Tastewise, the flaming of the green Chartreuse gave it a more vegetal almost celery like flavor. The spiciness of the Batavia Arrack worked well with the Chartreuse and Fernet Branca flavors. Indeed, the cumulative taste met and actually exceeded the high level of showmanship in the creation of this drink.
 Sunday was also the 8th night of Hannukah, and Drink was celebrating this festival with flaming drinks such as this and the Blue Blazer, Scorpion Bowl, and others. If only cocktails and religion could be melded so beautifully...