You'll need
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1 tablespoon soft brown sugar
2 tablespoons hot water
1/2 teaspoon vanilla extract
5 tablespoons favourite whisky
300 ml (1/2 pint) single cream
1 glass jug
4 liqueur glasses


Method
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Chill glass jug.

Dissolve sugar in hot water.

Allow to cool.

Stir in whisky, vanilla & cream.

Pour into chilled jug.

Serve in liqueur glasses.

The liqueur will keep for 4 days in fridge.


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Variation
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Strong espresso coffee can also be added.
Just make sure it's cold before adding to the cream mixture.

Enjoy.