Top 5 spirits to have onhand in the kitchen???
I use liqueurs mostly for baking, so I keep Coitreau, Amaretto or Frangelico, Chambord, rum, and brandy or cognac. The last one goes into savory every now and then.
dry vermouth for pasta dishes, cognac for gravies, red wine for red sauces, dos equis beer for chilis, and maker's mark whiskey in lieu of warm milk to help you sleep.
red and wine wines
brandy or cognac
oops - that was six! but it's what I keep!
wine (red, white and dry vermouth - counting that as one not three)