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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

            1. Just to have on hand for cooking, mind you!
              Dry Vermouth or dry white wine
              Sherry
              Dry Marsala
              Brandy
              Cognac

              2 Replies
                1. re: Scargod

                  I agree with Scargod - I have these too..

                  The rest of the 'spirits' are for the cook ;-)

                2. My mother
                  my father
                  Julia Child
                  my grandma
                  James Beard

                  8 Replies
                  1. re: pesto

                    I love it! Me too!
                    How many recipes can I make from beer???

                    1. re: Passadumkeg

                      keg, I'm guessing you have a partial bottle of Akvavit in the freezer for those nostalgic moments...

                      1. re: Veggo

                        I wish! The only high proof we have on hand right now is gin for summer G&T's. Not good to keep a lot of booze in the house w/ teens around.

                        1. re: Passadumkeg

                          Too true..I find all alcohol evaporates at a rapid rate when my son and friends are around...but they are now entering thier twenties

                    2. re: pesto

                      pesto, yours was my favorite response. To the list, I'll add Harvey's Bristol Cream, which brings Uncle Al back to the kitchen (Steak Umbriago).

                      1. re: pesto

                        LOL ooooooOOOOOooooooo!
                        I should add yohoho and a bottle of RUM--for desserts.

                      2. - whatever white/red wine goes with the food I'm cooking (although I tend to under-utilize wine in my cooking)
                        - Good cognac (for stuff like Steak Diane)
                        - Pernod (indispensable in some of my cream sauces for use with pasta and/or seafood)
                        - Mandarine Napoleon
                        - Campari (for *my* glass)

                        I don't usually keep madeira, vermouth, etc. hanging around a long time; I buy a small one for nearly each use.

                        2 Replies
                        1. re: shaogo

                          I know there are some of these that don't like air and heat; you might say they have a poor shelf life once opened. Vermouth and fortified wines go in my spare fridge. My list is in the order of the frequency that I use them in cooking.

                          1. re: shaogo

                            I forgot Pernod; I have that, too. Gotta have it for my spinach-oyster soup amongst other things.

                          2. In terms of actual spirits? There are only two I actually cook with on a regular basis - brandy, and BOURBON. The latter is HIGHLY underrated as a cooking spirit - my dad is fond of saying, "I'm becoming more and more convinced that Southerners don't use it JUST because that's all they had..." It goes in my BBQ sauce, it goes in anything I make involving sweet potatoes or winter squash, and yes, I've made steak au poivre with it. And that's before we get into bread puddings or flambeed bananas.

                            If we're just talking booze, I'll round out my five with a decent white and red, and whatever the cook is sipping.

                            2 Replies
                            1. re: Wahooty

                              I was scrolling down the thread, surprised that no one had mentioned bourbon. I cook with bourbon more often than anything else combined.

                              1. re: invinotheresverde

                                Like I said, highly underrated. :) Especially as the weather starts to turn colder - it goes so well with fall flavors.

                            2. cognac, vodka, pastis(usually Pernod), Grand Marnier, sherry. I also keep Dry and Sweet Vermouth, Marsala, Madeira, and Pineau de Charentes in the auxilliary fridge. These are specifically for cooking. there is also a small liquor cabinet in the Kitchen as well, for drinking stuff. ( do use the vermouth for both cooking and drinking so as to consume it faster).

                              1. In my kitchen?

                                #1 & 2 are definitely red wine and white wine. Nothing fancy, but better than grocery store cooking wine. I cook a lot of Italian food so these are very necessary.

                                #3 would be sake. I do a lot of japanese cooking as well and store bought sweetened mirin just isn't the same

                                Tied for #4&5 would be tequila & bourbon, both of which I love for meat marinades.

                                1. Islay Scotch
                                  Highland Scotch
                                  Lowland Scotch
                                  Isle of Mull Scotch
                                  Isle of Skye Scotch

                                  1. My list would be:

                                    for fruit: Chambord

                                    for baking: Grand Marnier and Kahlua

                                    for cooking: dry sherry and dry vermouth but I'd really need Marsala too when you pare it down to the minimum.