Put honey, vinegar, sugar, eggs and flour in blender a few seconds to blend at
high speed until smooth.
Transfer to a 2-quart saucepan. Cook on medium high,
whipping briskly with whisk to prevent it from sticking to bottom of pan. It
will thicken just as it comes to a boil.
Quickly add mustard and whiskey.
continue to cook and stir briskly only 1/2 minute. Remove from heat. Add the
horseradish. Beat well.
Cool completely. Bottle and cap tightly. Can store
refrigerated 6-8 weeks. Freezes for months.