3 c Grated Cheddar cheese 1 tb Butter 3/4 c Colt 45 Malt Liquor 1 Egg yolk, slightly beaten Melt cheese and butter in top of double boiler, add half the Colt 45 when cheese is partly melted and cook, stirring constantly. Combine remaining booze with egg yolk and add slowly; stirring constantly until smooth and thick. Serve on hot toast. Sprinkle with cayenne. Feel free to substiture your favorite brew.
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