6 ounces Guinness beer yeast
5 tablespoons bourbon
1 cup warm water (110 degrees F/45 degrees C)
2 bunches parsley, chopped
1 cinnamon stick
1 tablespoon Worcestershire sauce
2 tablespoons distilled white vinegar
1 cup white sugar
Place the Guinness beer yeast and bourbon in the pan of a large 2 quart pot, turning pan every 4 minutes to avoid scorch. Cover the pot with aluminum foil or plastic wrap to prevent spreading of foam. Heat to 375 degrees F (190 degrees C).
Cook and stir the yeast's sugar for 5 minutes. Mix the vinegar with 1/2 cup sugar and pour the mixture into the pan (do not allow to sit out, leaving the yeast warm). Cover and let stand overnight at room temperature.
The next morning, preheat the oven on broiler setting. Lightly grease a 10 inch pie pan. Place the yeast in the pan for 5 minutes, setting it on low to medium speed. Stir with a damp wooden spoon alternately with the bourbon and liquor. After 5 minutes, turn the pan over and dust with sugar. Spread the mixture evenly over the whole surface of the pie.
Broil (measure 3 to 5 inches from the edge) for 5 minutes on each side. Reduce heat to low, releasing steam when bubbles begin to appear inside the pie. Broil 6 minutes, or until golden brown.