1 1/2 ounces Martell VSOP cognac
1 ounce orange curaçao
1 1/2 ounces pineapple juice
1 dash Angostura bitters
Flamed orange peel, for garnish
Nutmeg, for grating
Combine the first four ingredients with ice, and shake. Strain into a chilled cocktail glass, dust with freshly grated nutmeg, and garnish by flaming the orange peel over the top of the drink.
From Dale Degroff 's visit to TRM show in 2008 for his book Essential Cocktails