Your Home Bar Holds the Secret to Upgrading Weeknight Dinners

Whether your home bar contains just a bottle or two or a full panoply of spirits and liqueurs, your liquor cabinet can be a source of easy upgrades to everyday cooking. The same flavors and aromas you might savor when sipping a cocktail are amplified and dispersed throughout food as it’s cooked. Despite alcohol’s relatively low boiling point (173°F compared to water’s boiling point of 212°F), food scientist Harold McGee notes that “it’s impossible to cook out all of the alcohol [in a dish].” As it cooks and some molecules evaporate, the initial burn associated with drinking alcohol will lessen and in some cases almost completely dissipate (depending on the length of cooking), but the flavors of the spirit will remain and actually become concentrated.

Think of your spirits collection as a second pantry — an arsenal of seasonings awaiting their chance. Try starting with a splash of piney gin mingled with fruity Castelvetrano olives to create a simple pan sauce like in cookbook author Amy Thielen’s Dirty Martini Pork Chops, or explore the versatility of sherry and Cognac, which bring complexity and a gentle sharpness to cut through the rich and cheesy sauce in Creamy Chicken and Root Vegetable Gratin.

Just remember, the old adage, “Only cook with wine you’d drink,” also applies to spirits. So keep your bar cart stocked with your favorites, and use the recipes that follow to elevate all kinds of dishes with those bottles.

Boozy basics

Deglazing

Alcohol works exceptionally well for deglazing (adding liquid to a hot pan to release fond, the caramelized bits on the bottom of the pan) because it has a low boiling point. As the liquid quickly evaporates, it creates steam, loosening the flavor-packed bits. Try adding gin, brandy, or dry sherry instead of stock or wine when deglazing for a pork or chicken dish. Gin will bring a crisp, citrusy flavor, while brandy and dry sherry will add warm, nutty notes. Deglaze vegetable-based dishes, such as tomatoes or artichokes, with vodka to impart a subtle sharpness and peppery bite.

Marinating

Acidity is key for an effective marinade. Acid has the ability to denature proteins, which can both tenderize and increase water absorption, resulting in juicier meat. Most liquors have a pH of 4 or 5, similar to buttermilk, making them ideal for marinades. But be careful not to soak delicate fish and shrimp for too long — an hour is usually plenty — as the acid in the marinade can give the protein a tough texture. Try tequila-based marinades to impart a sharp, earthy flavor to mild proteins like chicken, shrimp, and fish, and whiskey-based marinades to add complexity to richer meats like beef.

Braising

Often used to transform tougher cuts of meat into tender bites, braising is a two-step method that consists of searing a protein in fat and then slowly cooking it in a covered vessel with liquid (usually stock), allowing time for the protein to absorb flavor. Add a splash of alcohol to take it to the next level: The alcohol bonds with molecules of fat and water and helps to carry flavor throughout the dish. Try fortified wines like port or vermouth in braised chicken, beef, or pork dishes for fruity and herbal flavors, or reach for gin with lamb or cabbage for a piney, spiced flavor.