Pour half a shot of green Chartreuse into a shot glass placed on a saucer and carefully layer half a shot of black sambuca on top. Pour a shot of green Chartreuse into a highball glass separately and ignite it. Pour the flaming alcohol over the shot sitting in the saucer below - igniting the shot. Throw cinnamon powder into the flames and then hold the empty highball glass above the flaming shot while upturned, in order to catch the vapour from burning shot. After burning for approximately 5-10 seconds, trap the vapour in the highball glass along with ice cubes and shake, whilst blowing out flames. Then consume the shot from the shot glass, inhale the captured vapours with a straw from the highball glass and suck the remaining liquid from the saucer.