BEER - can be substituted on a one to one ratio for any liquid in a recipe. The most versatile beer to use for just about any dish is a pale lager.
Other beers include scottish lagers, light and dark ale chosen to your individual tastes.
A delicious strong flavored marinade for any meat dish can made by mixing soy sauce and full bodied lagers or ales.
Pale lager is best used for thinning a batter, lighter ales mixed with water is recommended for steaming mussels or other seafood. Sushi chefs swear by Kirin Ichiban lager for making sushi.
Scottish ales can be substituted for chicken or beef stock in any dish.
Open beer and allow it to remain open at room temperature for at least 15 minutes before adding to any recipe.
BRANDY - one of the most versatile spirits; can be used in many different dishes. Excellent addition to soups, shellfish dishes, beef, lamb, peaches, pears, and puddings.
GIN - Overpowering flavor for most dishes. Best used on game dishes to mask the gamey flavor. Can also be used sparingly in tomato soups or sauces, or sauerkraut.
LIQUEURS - Since liqueurs are sweet, they are best used over desserts and especially fruit salads. A small amount of flavored liqueur adds an exotic taste to ice creams. Grand Marnier goes well with any dish that has oranges included. Benedictine is great on sponge cake.
RUM - An excellent addition to sweet dishes, such as rum cakes, fuitcakes, Bananas Foster, and some candies.
WHISKEY - Small amounts of whiskey will bring out the flavor in many foods and specialty dishes. Can be used to replace brandy in many recipes. Great addition to shellfish or any type of meat or poultry dish. Also used in chocolate mousses, coffee sorbet, fruitcakes and specialty candies.