The Feckin Bolox

  • 1/3
    Part
    Galliano
  • 1/3
    Part
    Baileys Irish Cream
  • 1/3
    Part
    Cointreau

take the galliano and fill one third of the glass. then using a table spoon measure out the bayleys and pour onto the galliano, so that they are seperated. finally, clean the spoon, and measure out the coinraux pour onto the bayleys again so that they are seperated. take a match or lighter and light the cointraux, take a straw and place at bottom of glass and drink.