Cooking With Booze- Part 1

During one of my never ending quests to clean out my house, I have discovered a part of my past that I cannot get rid of...my liquor cabinet.

Nowadays, if I am going to imbibe, it is usually a relentless attempt to escape the confines of my house...meaning I go out. This has left me with a full liquor cabinet that I cannot bring myself to part with. In an attempt to clear this out (without pouring myself some tall ones every night), I am going to challenge myself to cook with my booze. This means I need to remove it from the hidden cabinet above my fridge and place it back out in the open.

Here goes Step 1: INVENTORY
-ButterShots (3/4 bottle)
-Southern Comfort (2/3 bottle)
-Grand Marnier (3/4 bottle)
-Chambord (2/3 bottle)
-Applejack (2/3 bottle)
-Triple-sec (2/3 bottle)
-Jameson (2/3 bottle)
-99 Apples (2/3 bottle)
-Frangelico (1/2 bottle)
-Tequila (2/3 bottle)
-Spiced Rum (Full bottle)
-Pimm's (Full bottle)
-Bailey's (Full bottle)
-Madeira (1/2 bottle- bought solely for cooking)

Additionally, I have a two bottles of holiday wine, a bottle of port, a specialty bottle of beer, and a bottle of ice wine. I suspect these will all be consumed on their own time.

My game plan is to focus on two recipes per week that involve cooking or baking with any of the above open bottles and stick to one liquor only. I'll do my best to post the recipes and review them...

This week: ButterShots.