Sautee some fat in a small pot – a tablespoon of lard and half of a handful of some finely chopped bacon are preferable. Brown the bacon, stirring continuously. Add a few tablespoons of sugar. Continuously stir until the sugar is caramelized, but not hard. Carefully add enough water (probably less than half a cup) to deglaze the pot and dissolve the caramel. This will also bring down the temperature and prevent the alcohol from boiling once added. Add enough alcohol to sustain everyone who will be served. 52% homemade slivovica is ideal. Any clear alcohol will do the trick. Warm the concoction, but do not bring it to a boil. Serve warm in shot glasses, tumblers, or in mugs.