I'm having a tacotastic dinner party for my boyfriend's birthday. What's a tasty cocktail/punch recipe that goes with the fresh, rich, spicy flavors of Mexican food? Simplicity is a plus; I don't mind making flavored simple syrup or finding juices or fresh ingredients but I'd like to avoid buying 6 bottles of liquor for one drink. [more inside]
posted by Juliet Banana on Dec 4, 2009 - 37 answers

I love cooking with my new dutch oven, but have never liked the taste of alcohol in food. I know I can always substitute, but is there a good braising cookbook that minimizes alcohol use in the recipes?
posted by boombot on Oct 13, 2009 - 19 answers

At what "proof" will most spirits burn? [more inside]
posted by eduke on Jul 1, 2008 - 10 answers

Tricks, tips, and recipes for cooking with alcohol? [more inside]
posted by rossination on Feb 18, 2008 - 19 answers

Yes, I know each recipe is best with a specific type of alcohol, preferably from the region that the cuisine originates from. But it simply not economical to have so many different bottles of alcohol If I only could have half a dozen bottles of alcohol to cook with, what would they be? Any specific vintage/brand recommendations. Bonus question: How to solve the "wine goes bad in a few days" problem, when I don't drink on a regular basis?
posted by jytsai on Nov 28, 2007 - 20 answers