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Rach shares her Irish take on a classic Swiss fondue, adding beer + whiskey to the cheese mixture. You can make this "dee-licious" fondue any day of the year, not just on St. Patrick's Day, she says. "Cheese is good every day, and this fondue is a real hit!"
Pro Tip from Rach: Use a pot with a rounded bottom so when you integrate the cheese, you can do it evenly, and it stays nice and smooth. That's difficult to do in a pot with "corners."
For a fondue made without alcohol, check out Rach's Pumpkin Filled with Fonduta.
In a fondue pot or saucepot, bring beer, 1 cup of the wine and the garlic to a low boil over medium heat.
In a small bowl, make a slurry with the remaining ½ cup wine and the cornstarch, then whisk the slurry into the beer mixture. Reduce heat to medium-low and stir in the cheeses a handful at a time in a figure-eight motion, melting cheese completely before adding the next handful.
Stir together the whiskey and baking soda in a bowl and add lemon juice, Worcestershire and hot sauce to taste. Stir the mixture into the cheese mixture until completely incorporated.
Place fondue pot over a lit sterno or transfer fondue to a slow cooker set on low. Serve with meats, vegetables and breads suggested for dipping or items of your choice.