Using someone else's half-empty bottles of alcohol for cooking or otherwise. Any concerns?
September 30, 2010 9:17 AM Subscribe
Someone recently moved, and tossed out some used bottles of alcohol (half-empty) among other non-garbage items they had put on the curb for trash pickup. My wife wants to use the left-overs for cooking. Is there anything to be concerned about?
Someone who lives nearby recently moved, and included in the items they had put out on the curb for trash-pickup were a few used bottles of alcohol. Naturally we were curious about the stuff being tossed, since they were mostly boxed up rather than bagged, and did a little scavenging.
Most of the other stuff was literature about some pharmaceutical drug related to depression, so we assume the guy who had lived there was a psychologist/psychiatrist or some such, and perhaps he either got divorced or passed away, and thus his wife was throwing out his stuff... but we have no idea for sure. None of the stuff was real trash though, and these used bottles of alcohol were in a box all by themselves. Whomever threw them out didn't bother to empty the bottles first. Might that person have wanted someone else to find and use them? Who knows...
Here's an inventory of what we found:
* Colonial Club Blackberry and Brandy: nearly full
* Blue Guracao: over half full (about 2/3rds)
* Royale Deluxe Chambord Liqueur: about half full
* Cointreau: nearly empty (about 1 inch left)
* Jägermeister: nearly empty (about 1 inch left)
My wife and I are not drinkers ourselves, but she thought maybe we could use some of the left-over alcohol for cooking. Is there anything to be concerned about? The liquids seem fine, not tainted. I doubt anyone would have poisoned them or anything. I know that alchohol in and of itself is a germicidal, so if the prior owner had chugged right from the bottle (do sane people actually do that?), I figure maybe any germs from that have since been killed off. Plus, the cooking process itself would kill probably anything else in the unlikely case that anything remotely harmful may remain. But I digress.
Am I thinking too shallowly here? What are your thoughts?
Any ideas on what to use any of the listed stuff for? (whether specifically for cooking, or otherwise)