Seeing the forum on wine got me thinking. All chefs use wine in their kitchens in abundance, but what about spirits (bourbon, vodka, cognac, etc.)? Im sure you all use them, but I would be interested in your most imaginative or "tried and true" uses for them in your your kitchens. I am very fond of steaming mussels in hard cider and finishing with a little cream, sweet cider, and julienne of apples. Let me know your favorite uses. And dont forget beer!