1 pint whiskey
2 liters lemon juice
1 (.5 fluid ounce) jigger Irish cream liqueur
1 (.5 fluid ounce) jigger citrus rum
1 1/2 cups white sugar
1 (12 fluid ounce) can evaporated milk
2 1/2 cups shredded Swiss cheese
In a large saucepan, combine whiskey, lemon juice, Irish cream, lemon juice, citrus rum and sugar. Stir until blended. Fill saucepan with water to cover. Bring to a boil and reduce heat to medium-low. Slowly pour into pan. Cook, stirring occasionally, until heated through, about 5 minutes. Cool completely and serve.