3 eggs
3 1/2 c. sifted all purpose flour
1/2 c. water
3 tbsp. gin, rye whiskey or rum
Sugar
1/2 tsp. salt
Oil for deep frying
Ground cinnamon or nutmeg
Honey (optional)

Beat eggs into flour, one at a time. Add water, gin, 1/4 cup sugar and salt. Knead dough on floured board until blended. Let stand for 15 minutes. Roll out very thin on lightly floured board. Cut into strips (7 x 1 1/2 inches). Cut a small lengthwise slit 1 inch from one end of each strip. Twist the other end of strips through this slit so you have a loop. Heat oil until you see a faint bluish smoke (375 degrees on a frying thermometer). Drop 8-10 loops into oil together. Cook for about 2 minutes, or until slightly browned. Remove with slotted spoon and drain well on paper towels. Serve piled on hot platter. Sprinkle generously with sugar and cinnamon. Or drizzle honey over pile. Makes 18-20.