the queen of the night

2/3 Port Wine (1 1/2 oz Sandeman Tawny)
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.
The Queen of the Night proffered a floral and grape aroma that led into a grape sip mostly from the port wine with some assistance from the Madeira. The grape next entered into the swallow where it finished with rose notes and herbal hints of Green Chartreuse.