466799 Wed Dec 05 17:18:09 -0800 2007 3 31 Home Cooking 0 3183187 Hopefully this won't get moved to the Spirits board... I am going to re-vamp my "pantry liquor cabinet". Can I get some recommendations for the following spirits? (as well as anything I've missed). I have a pretty good bar but I don't think I need to use "the good stuff" all the time to cook with. Cognac Vermouth Sherry Rum Bourbon Vodka(?) Orange Liqueur anything else???? Thanks Wed Dec 05 17:18:09 -0800 2007 27024 birddogfoodie 1 3183435 My husband and I disagree on this, but I never use the good stuff to cook with (except wine - I just use the stuff I'm drinking that night...so I can drink it whilst cooking with it). But, we have a small kitchen, so we don't keep that much cooking liquor around. The following is what we use: - Vermouth for a lot of stuff - Dry for poultry sauces, and it's awesome in gravy. Sweet with pork and beef sauces, but really only because I keep it around for Manhattans (see bourbon below). - Madeira/Marsala for all of our tomato sauce needs. I find them to be somewhat interchangeable, and we just use the stuff we buy from the store, nothing special. - Bourbon for desserts and beef sauces. We tend to use Maker's Mark because I drink it too, but I'd probably buy Jim Beam if I'm just cooking with it. I would be incredibly mad if someone used my Basil Hayden to cook with. - Vodka to use in tomato dishes where we don't want other flavorings. Again, quality doesn't matter. - Dark rum for use in baking, ice cream, and glazes. - Limoncello/Crema di Lemoncello for aperitifs and baking desires. Wed Dec 05 18:51:56 -0800 2007 3183187 88792 jazzy77 2 3210470 Thanks! Sat Dec 15 10:10:43 -0800 2007 3183435 27024 birddogfoodie 1 3210593 Cognac - Hardy's Red Corner Vermouth - Gallo Sherry - hmm... Rum - Cruzan Bourbon - Beam, Turkey Vodka - Iceberg Orange Liqueur - Marie Brizzard triple sec Those are very acceptable brands you can drink as well. Sat Dec 15 11:04:15 -0800 2007 3183187 42270 HaagenDazs