Next time, pour a little Tsipouri or Ouzo on-top before setting it alight. The anise flavor adds adelightful touch, and the higher alcohol content in those two will do a two-fold bonus. Higher temptaure flambee point will give you better browning and caramelization, and it's just a bit more of a dramatic presentation (and authentic).
Larsy, since he last was on here, has become quite the encyclopedia of cocktail/cooking/spirits knowledge. I was just at the International Cocktail and Spirits Festival in fact. Major celeb-action there... buying lowly ME drinks! ha!