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Top 5 spirits to have onhand in the kitchen???

Your thoughts?

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  1. 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.

    1. my list:
      madeira
      chablis
      Grand Marnier
      Ale (for batters)
      gin & tonic for the cook

      1. 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.

        1. red and wine wines
          vermouth
          brandy or cognac
          vodka
          Grand Marnier
          Marsala
          sherry

          oops - that was six! but it's what I keep!

          1. tequila
            wine (red, white and dry vermouth - counting that as one not three)
            Cointreau
            brandy
            lemoncello