1/3 Madeira (3/4 oz Blandy's 5 Year Verdelho)
1 dash Brandy (1/2 oz Camus VS)
1 dash Crème de Rose (1/4 oz Combier Liqueur de Rose)
2 dash Gum Syrup (1/4 oz Simple)
Stir with ice and strain into a cut glass with a dash (1/8 oz) Green Chartreuse at the bottom.
While shopping at Ball Square Fine Wines, I spotted a bottle of Combier's rose liqueur. After a moment of consideration, I purchased the specimen for I needed a crème de rose to try out a good number of recipes from William Schmidt's 1891 The Flowing Bowl; Schmidt seemed addicted to accenting his drinks with this now almost defunct cordial. Upon returning home, I assembled a list of drinks that used the liqueur, and when I read out the list to Andrea after having the Spievak Zombie, she picked The Queen of the Night for its Madeira content.