Belvedere Autumn Nectar
Place rosemary in a balloon glass with the Chartreuse. Warm and then ignite allowing the rosemary to infuse into the Chartreuse.
Place ingredients into a Boston glass and warm with the steam arm of a cappuccino machine. Pour warm apple juice and Belvedere mixture into the balloon glass to extinguish the flaming Chartreuse. Stir and serve with a napkin wrapped around the glass.