2 oz. butter
2 tbsp. flour
1 clove garlic, crushed
3 oz. Scotch
2 oz. dry white wine
1 tsp. dry mustard
1/4 tsp. cayenne pepper
8 oz. Swiss or Gruyere cheese, grated

Over low heat, cook butter and garlic for a few minutes. Add flour and cook 3 minutes. Add Scotch a little at a time over low heat. Keep stirring (like making a Bechamel). Slowly add cheese, a wee bit at a time. Add white wine until it's come to the correct consistency. Keep hot over low heat. Serve right away, with French bread croutons, one inch squares, may be a little stale. Dip and eat. This is great for cocktail parties. Have a good time!