Posted by: A. C. Cockerill | March 5, 2014

Question of the Week #10 – 2014

Question of the Week #10 – 2014

Do you use liqueurs, and how do you use them?

My two cents (but please share yours):

Yes, I love to add liqueurs–especially orange or raspberry or brandy–to enhance sauces. On occasional winter evenings, I’ll indulge in a tiny glass of either a single flavor or mix half portions of two flavors, particularly orange and chocolate. The secret is to treat liqueurs like decadent chocolate truffles–savor only one for dessert.



  1. I don’t use them. Too sweet for me. I’m more of a rum kind of gal.

    • Some flavors do tend to be sweet, Piper, but a small amount packs a lot of flavor. A sweet liqueur can be countered well by using a savory broth as the base of the sauce. Cheers, Ashley

  2. I like to use liqueurs with my afternoon coffee, if I have one.

    • Now that sounds good, Julie. I tend to drink coffee and alcoholic beverages only in cold weather, and only as a special treat. I’ll have to try them together the next time the temperature outside dips below freezing. Cheers, Ashley

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