Great ‘how to use up old booze’ hunt

Talent

Don't ever throw it away, whatever it is. Use it in stews and soups and casseroles, even mixing a half glass of plonk with a tin or packet soup livens it up and the alcohol is boiled off. Best in marinades though but leave overnight in the fridge before cooking or freezing the whole marinade as the flavours don't mix much after freezing.

xadoc

I'm another one of those people with a cocktail cabinet full of plonk (and I'm pregnant and planning to breastfeed, so unlikely to drink it for a while...) :rolleyes:

Most of it isn't a problem, but for a few years I was regularly given bottles of Baileys (which I did like when I was a student but soon grew out of. Now the thought of it makes me want to vomit). I think there are at least 4 completely unopened bottles of Baileys in our cupboard and I haven't a clue what to do with them - or if they're even still usable?!?!

I have googled recipes for Baileys, but they only ever seem to use a smidge of the stuff! I need recipes which are heavy handed on the booze!

xadoc

TheCheapFashionista wrote: »

Bit of a strange request but does anyone have any recipes for Scotch? I have three bottles in the cupboard and no-one I know drinks it (or where it came from!) and I'm loath to just throw it away!

Soak fruit in it prior to making a fruitcake... trust me, I don't like whisky either, but it's a winner!

MandyLou66

Any ideas on using up a half bottle of advocaat? Wondered if I could pop some in the Xmas trifle custard but not too sure if it would set??

oldsam

Top nosh using wine - Poached Pears with chocolate sauce - Seventh heaven ! also excellent with meats there many great meals to be had - British beef stew with wine added to the sauce - cook it the day before reheat it the next day - this will taste better ! Think pies - Also the alcohol disappears in the cooking - live like kings !

LameWolf

TheCheapFashionista wrote: »

Bit of a strange request but does anyone have any recipes for Scotch? I have three bottles in the cupboard and no-one I know drinks it (or where it came from!) and I'm loath to just throw it away!

Use it instead of brandy for HM mincemeat.

Make whisky marmalade.

If all else fails, send it along to the LameWolf's Lair.:D

I don't ever have leftover booze, either; my problem is the other way around - a small glass of wine in the risotto, and a large glass in the cook!:rotfl:

floss2

LameWolf wrote: »

..... my problem is the other way around - a small glass of wine in the risotto, and a large glass in the cook!:rotfl:

I have a recipe for risotto somewhere that actually says "pour one glass of white wine, add to risotto, then pour another to be savoured whilst stirring"!!!

EIGHTOF8

If you find you wake up after a party with loads of half empty/half full cans of lager. Put them in the fridge and revitalise them by mixing with freshly opened cans half old and half new.

brownhandbag

I use up baileys instead of milk in coffee or you could try to make baileys ice cream? It should keep fine as long as the bottles haven't been opened.

Whisky can be used to make a sweet or savoury sauce. What about doing a fruit whisky using it with sloes/currants/blackberries in the same way as sloe gin. My friend made a blackberry whisky last xmas which was lush

advocaat will not keep well opened, but if ok I would have a very large snowball
(mix with lemonade and lime cordial)

SuzySF

I love rose whether flat or sparkling and pink champagne. My O/H does not drink wine, so I always have left over, so this is what I do with it, make a "trifle"....I love forest/summer fruits berries, I have a bag of commercially frozen mix in my freezer at all times (very useful for quick puds). I make a jelly with the wine ( 1/2 pt hot 1/2 pint wine/fizz) but first throw some frozen fruit in a bowl, along with some broken rich tea biscs (cake if i have some sponge lurking or a jam swiss roll), cover with jelly and leave to set. can of ambrosia custard, and use pour over cream instead of covering with wipped. such a easy pud, and I just luurrrrve trifle