Cooking question... À la Flambé

Been thinking about making this à la Flambé with a honey liqueur. Yet the honey liqueur I would be using is only at 35% alcohol.

It does ignite quite well by itself. Even to the point of getting to hot to touch the glass. Yet I am still wondering if at 35% alcohol it would ignite once on the dish with the florentine sauce.

I must say the liqueur has been sitting well over a year unopened. So perhaps it's more than 35% alcohol by now.

What do you think? Any other ideas? Perhaps mixing the honey liqueur with Rum or whiskey that I do have?