The Maharajah's Burra-Peg
- 1 Sugar cube
- Several dashes Angostura bitters
- 2 oz. Cognac
Place sugar cube in a chilled balloon wine glass and saturate with bitters, then add cognac and fill with champagne.
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Dissolve sugar in tea in a simmering saucepan with the lemon peel. Add the port and scotch. Raise the heat, but do not boil. Add cognac, but leave enough to ignite. Ignite in a ladle and pour flaming into punch, extinguishing the fire with a lid. Serves about 15.