Bailey’s Comet


  • 1 1/2 ounce Irish Cream Liqueur
  • 3/4 ounce Goldschlager
  • 1 tablespoon 151 proof Rum
  • 1 1/2 ounce Butterscotch Schnapps
  • 1 dash cinnamon


Shake the Irish Cream Liqueur, Butterscotch Schnapps and Goldschlager with ice in a cocktail shaker and strain into a Martini  glass.

Put a shallow layer of 151-proof rum on top. Light the rum on fire, then immediately sprinkle a generous dash of cinnamon on top.

The cinnamon will sparkle and flame. Don’t let it burn too long, or the Irish cream will curdle!