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.