Raspberry Butter Sauce for Crepe Suzette
Combine in advance (day or night before): 1 tsp. sugar, 1 inch square of orange rind, 1 inch square of lemon rind, 1 inch of vanilla bean, covered closely.  Melt 1/2 cup butter in a large skillet.  When it starts to bubble, add: 1 pony Raspberry Claret, 1 pony Curacao, 1-1/2 pony vodka.  Put a lighted match to the sauce, then as the flames die add the lemon-orange sugar.  Just before serving heat again, add rolled crepes, add the 3-1/2 ponies again and light the crepes at the table.