Cooking with Alcohol – Rimann Liquors

Cooking with Alcohol

June 1, 2014

Cooking with Alcohol

Typically a alcoholic beverage is used in a recipe is to impart flavor.  The finest extracts with the most intense flavors are alcohol-based, such as vanilla.  Fermentation intensifies and concentrates fruit essence into liqueurs, cordials, brandies and wines.   In many recipes, the alcohol is an essential component to achieve a desired chemical reaction in a dish.  Alcohol causes many foods to release flavors that cannot be experienced without the alcohol interaction.   Beer contains yeast which leavens breads and batters. Alcoholic beverages in a marinade can help break down tough fibers. Other dishes use alcoholic content to provide entertainment, such as flambes and flaming dishes.   Wine and Kirsch were originally added to  fondue because the alcohol lowers the boiling point of the cheese which helps prevent curdling.


Beer-Battered Fish Tacos

The same protein-rich CO2 foam that creates a creamy head on the beer you drink also allows for a light, crispy crust when you add it to frying batter.

  • 1 1⁄2 cups shredded green
  • cabbage
  • 2 limes (1 cut into wedges)
  • 1 1⁄2 tbsp. kosher salt,
  • plus more to taste
  • 2 cups flour
  • 1⁄2 cup cornstarch
  • 1 12-oz. bottle dark beer
  • 1 egg
  • Canola oil, for frying
  • 1 lb. boneless, skinless red snapper,
  • cut into 1 1⁄2″ strips
  • 2 tsp. chili powder
  • 16 corn tortillas
  • 1⁄4 red onion, thinly sliced
  • 4 sprigs cilantro, chopped
  • 1 tomato, cored and chopped
  • Sour cream or crema
  • hot sauce

1. In a bowl, combine cabbage and juice of 1 lime; season with salt, to taste; chill. In another bowl, whisk together 1 1⁄2 tbsp. salt, 1 1⁄2 cups flour, cornstarch, beer, and egg to make a batter.

2. Pour oil into a 5-qt. Dutch oven to a depth of 2″; heat until a thermometer reads 375°. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200° oven.

3. Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, layer 2 tortillas together, fill with some of the fish and cabbage, squeeze with a lime wedge, and garnish with onion, cilantro, tomato, sour cream, and hot sauce. Repeat.



Deep Fried Asparagus

Fresh asparagus is dipped in a simple beer batter and deep-fried.

Keep this easy beer batter recipe on hand to use with other vegetables as well as seafood, fish and chicken tenders.

  • 1/2 cup cornstarch
  • 3/4 cup flour
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon white pepper
  • 1/2 teaspoon celery salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 egg whites
  • 2/3 cup cold flat beer
  • 3 pounds (2 cups) raw, whole asparagus, cleaned and cut above white end

Mix cornstarch, flour, salt, pepper, celery salt, baking soda, baking powder, egg whites, and beer in a bowl with a wire whisk until well blended.

Dip asparagus individually in the batter and deep fry them in at least 2-inches of peanut oil for 2 minutes or until golden brown.


Alcohol of any kind has excellent marinating power. It seeps into the meat, tenderizing and drawing in flavor.  Since alcohol has such great tenderizing power, you won’t need to marinate for long to get the full effect. In many cases you can marinate for as little as 30 minutes to get the maximum flavor and tenderness you desire.

Bourbon Marinade by Rachel Ray

  • 1  cup orange marmalade
  • 1/3 cup dijon mustard
  • 1/4 cup bourbon
  • 1/4 cup soy sauce
  • 2  tablespoons sesame oil
  • 1  tablespoon finely chopped garli

Combine 1 cup orange marmalade, 1/3 cup dijon mustard, 1/4 cup each bourbon and soy sauce, 2 tablespoons sesame oil, 1 tablespoon finely chopped garlic.


Whiskey Marinade for Chicken, Pork or Steak

  • 1/2 cup whiskey
  • 1/2 cup brown sugar, packed
  • 1/4 cup olive oil
  • 1/2 tablespoon garlic powder
  • 1/4 cup soy sauce
  • 1 tablespoon salt
  • 1 tablespoon pepper


  1. Place brown sugar in bowl.
  2. Add whiskey to brown sugar and mix.
  3. Add olive oil to whiskey and brown sugar mixture.
  4. Add remaining ingredients.
  5. Place meat in air tight container.
  6. Pour mixture over meat.
  7. Seal in air tight container.
  8. Shake container.
  9. Place meat with marinade in refrigerator for 3 hours to overnight.
  10. Cook meat on grill.



RumChata Ice Cream

  • 2 parts Rum Chata
  • 1 part coconut rum
  • 1 part real coconut

Combine in blender until smooth and freeze overnight; enjoy as ice cream the next day.  Top with whip cream.


Berries RumChata

  • 1 part RumChata
  • 1 part Whipped cream
  • 1 cup fresh berries

Blend RumChata and whipping cream together until smooth. Serve RumChata mixture as a dip for fresh berries, or pour over berries in a bowl before serving.


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