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Whisky’s deep, smoky flavour enriches savoury dishes like stews and glazes. It brings a warm, caramelised note that complements sweet flavours.
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Rum’s sweet and slightly spicy profile works wonders in both savoury and sweet recipes.
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Vodka’s neutral flavour is ideal for infusing other flavours into recipes. It’s a key ingredient in sauces, particularly vodka sauce for pasta.
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Tequila brings a zesty, earthy kick to marinades and glazes, especially for grilled meats like chicken and shrimp.
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Gin’s botanical notes add a complex layer to dishes, particularly seafood. Its juniper and herbal flavours enhance citrus-based dishes.
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Brandy’s fruity and slightly sweet flavour is ideal for flambéing and deglazing pans, adding depth to sauces and gravies.
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Liqueurs, such as amaretto, Cointreau, or Kahlúa, are versatile. They can elevate sauces, add complexity to glazes, or serve as the star ingredient in desserts.
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Sherry, with its nutty and slightly sweet flavour, is excellent for deglazing pans, adding depth to soups, stews, and sauces.
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Each of these liquors brings its own unique characteristics to your recipes.