1/2 lb. semi-sweet chocolate, coarsely chopped
3/4 to 1 tsp. lukewarm water
12-16 strawberries, room temperature

Line baking sheet with waxed paper. Stir chocolate in top of double boiler set over hot water until melted and smooth. Stir in water a few drops at a time until chocolate is dipping consistency.

Holding each berry by stem or hull, dip 2/3 deep into chocolate. Shake gently to remove excess. Place on prepared sheet. Refrigerate berries until chocolate is firm, about 30 minutes. Before serving, inject your favorite liquor into cavity beneath hull. Serve berries at room temperature.