In 1982, then-bartender Michael J. Ballingall realized his three passions-guns, alcohol, and fire-could be combined in a new way.
1/2 oz. brandy
1/2 oz. crème de cacao
1/2 oz. Grand Marnier
4 oz. coffee
1 double-barreled, 12-gauge shotgun
Rim a small wine glass with sugar, and then carmalize the sugar over a flame. Pour in brandy and light on fire. Add the crème de cacao and coffee, and top with whipped cream. Next, heat the barrel of the gun (see picture). Then, pour Grand Marnier into ladel and light on fire. Finally, pour flaming Grand Marnier down barrel into glass.