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Dinner guests have come to expect a specialty cocktail upon arrival at our home. Consequently, we have received numerous bottles of liquor to try. These three bottles remain the least utilized as recipes are scarce and small amounts required for mixing. Interested to learn how to better incorporate each into more mixed drinks so that these bottles don’t have to stay at the back of the liquor cabinet!
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it was a gift from one of my husband’s customers
— Lisa Doyle-Bell
I have a couple thingsZwack was something I would force down when I was a you exchange student in Spain. Bought it for nostalgia only.The Malort …. Is horrible. My brother lives in Chicago and bright it for Christmas, it literally says on the label that it it savor end by two fisted drinkers.The Mephisto and hoodoo are remnants from byob parties …. Not sure what to do …. The hoodoo was bought by recent NEw Orleans transplants …. I have no idea where, when or from whom the Mephistopheles came from.
When I find a drink recipe I like I purchase the ingredients. I enjoy looking at the different shapes and colors of the bottles, so I don’t ask for the small ones behind the counter. My thought is, “I’ll find something to do with three leftovers.” Obviously, I don’t! wander the asaies
— teresa hollarn
Here are some international left-overs that we usially overlook. The vin santo purchase was an attempt to spend the last of our foreign currency before a flight home from Italy. The Kitschwasser has been used in a flaming sauce for crepes. French brandy needs a worthy purpose.
— Janet Litterer
Guests had left it over the years
— Bob Mallin
As you can see I have more than 3 items! The random stuff in my liquor cabinet would stock a very small and very strange bar. If I have to choose 3, they would be nocino (Italian walnut liqueur), Stoli Chocolat Coconut, and Crown Royal Maple-kissed (more like maple-slugged). I am guilty of making/purchasing all of these. So far I have only sipped them alone. I am sure the maple Crown will make a GREAT bourbon sauce for bread pudding but after that I got nothin’
— Rose Steele
A friend from the local university got this from a grad student from eastern europe. the grad student hated it, my friend hated it, so he palmed it off from me and I have no idea what to do with it. It tastes like lighter fluid mixed with rye. Please help or I may have to use it to clean out my drains.
— Doug Laplante
My parents went through a phase of buying a bottle of booze when they would travel and save the bottles for a special occasion. When my father passed away last year I found this bottle of Curazao Dobie I think the purchased in their trip to Spain many years ago. I have no idea what it is but would like to make a cocktail to use it for a toast to my parents.
— Mark Sussman
Every time experiment with a new drink I buy a new bottle that I never know how to use in the future. I now have Macademia Nut Cream Liquor, Gin, Tequila, Triple Sec, Amaretto, Banana Liquor, Tequila Rose (I don’t even know what this is), and Cachaça. Help!
We picked up the Kitron on our honeymoon in Greece on the island of Naxos at an old Kitron distillery, but have no idea what to do with it aside from gently sipping it on ice. The Pisco was purchased after a trip to Peru; we’d really enjoyed the pisco sours in Cusco (maybe it was the altitude) but we haven’t touched it since. The Blue Curacao was an unusual gift for a barbecue, where everyone else brought beer. We have no idea why the giver thought we would like it, but he’s a libertarian.
I bought the Galliano years ago from a clearance rack when I was trying to expand my liquor cabinet. It has lingered hopelessly for at least a decade. My wife, Nancy needed a raspberry flavored liqueur for a recipe several years ago. Since it was a one time situation we went with the cheap stuff.At one time we enjoyed port on a regular basis. Our tastes have now changed through the years. We tend to drink dry red wines, craft beers, bourbon, or scotch. All these are much sweeter that we drink currently. Are there any ways to use any of these in ways that aren’t sweet drinks?
— Tony Taube
My pub quiz team has won several bottles of the apfelkorn. I don’t know how I ended up with this one, but I’ve been trying to brainstorm uses for it (bathroom cleaner?). I bought the chacha when I was in Tbilisi, Georgia last year, without having tried any. It’s slightly scary. My friends moved out and left me their “Musa Lova”. The little bottle is from Bruges and is probably vanilla flavored, but that was a crazy trip to Bruges, so who knows?
— Neil Bardhan
All three are gifts from friends. Other than enjoying them as an apéritif, I have no idea how to incorporate them into cooking.
— George E
We brought chocolate and curacao liqueur back from a trip to Curacao several years ago, and have never tried it. The chambord is from my parents’ liquor cabinet. We inherited it when they moved to Florida. My husband has used it to heighten the flavors of his berry sorbets, but I don’t think we’ve had it in a drink. The cranberry moonshine came from some of our adventurous-drinking friends. I think they think we’re a lot more adventurous than we are! My husband doesn’t like cranberries, so it’s been left to me to drink it. I mix it with cranberry juice or ginger ale, but one drink with that stuff is enough for me. Perhaps more than enough!