Oh, my aching head. Imagine me saying that yesterday, when I wasn't really capable of posting, or of leaving the house. Anyway, thanks for the well-wishes. A good time was had, and when it became necessary, I was pleasantly surprised to find a bartender who was perfectly aware of what Flatliners were and how to make them. This has happened to me, I think, twice ever. Here's the recipe:
Pour a measure of sambuca into a large shot glass, then layer a measure of tequila over it. (I use the back of a spoon to do this, because I'm not very good at fancy pouring techniques.) Then add Tabasco sauce. If you've done this correctly, the Tabasco will sink through the tequila and settle on top of the sambuca, giving you a perfectly clear drink with a thin red line in the middle of it.
This sounds awful, I'm aware, but everyone I have inflicted them on is surprised by how smooth a drink this is. First, that acquired tequila taste is completely wiped away by the Tabasco scouring your tastebuds, then the fiery unpleasantness of the Tabasco is mitigated by the sambuca - which itself tastes much less sickly than usual, since the sweetness is actually being used to offset something. It's all over very quickly, and you're left with a faint nutty aftertaste and the sensation that something - something momentous - has just occurred. It's a perfect fusion of ingredients, and I'd go on except that writing about liquor is making me feel slightly unwell.
UPDATE: It hardly needs to be said, but it is very important that you drink this in one go. Under no circumstances should it be sipped.