I recently have found myself cooking with liquor more. Perhaps it's the ease of access or being reminded of it since liquor can now be purchased in grocery stores and a separate trip to a liquor is not required. Anyway, how important is the quality of liquor you cook with compared with the liquor consumed in a drink? Specifically, vodka and tequila. Should I look for different qualities in a liquor if I plan to cook with it rather than sip it? For example, there are some really superior vodkas I like to drink (e.g., Stoli Elit, Crater Lake) . . . usually on the rocks . . . however, I'm not sure I want to make a vodka sauce with them. Same thing with tequila. This past weekend, I was trying out a grilling recipe that included tequila. I passed on using Patron and used the less pricey Jose Cuervo Gold instead.