Festive napalm

With the festivities bearing down on us like a herd of wildebeest on crack, one's mind turns to Christmas pudding.

It is traditional to douse the aforementioned pudding in brandy (or whisky), ignite it, and bring it still aflame to the table. The burning alcohol not only adds an element of spectacle, but can also caramelize the surface of the pudding, to great effect.

Howevertheless, brandy (or whisky) is not ideal for this application. For one thing, ethanol burns with a pale blue flame which is easily lost amid bright lights. For another, relatively little alcohol clings to the pudding's surface, making the flames short-lived.

MaxCo. is therefore introducing its Festive Napalm in time for Christmas. It consists largely of glycerin, ethanol and a few other solvents, in the form of a thick syrup that will cling to the pudding and burn for at least 30 seconds. A small amount of lithium ensures a spectacular red flame.