Most cooks know that the secret to a tasty meat sauce is a cup of red wine; but, did you know that alcohol can also enhance the taste and texture of your baked goods, too? Cakes will be moister and certainly tastier! Get creative with cake batter or add a burst of flavor by soaking your fruit ingredients in a liqueur.
This French liqueur is flavored with anise seeds. It‘s sweeter and lower in alcohol than other anise-flavored liqueurs. (Substitute one teaspoon anise extract for each tablespoon of anisette.) Sambuca, Vicenete Bosch
An herbal liqueur beverage developed by Alexandre Le Grand in the 19th century and produced in France. Benedictine
It is flavored only with the peel of bitter oranges, specifically those native to the Caribbean island of Curaçao. Manufacturers may tint their Curaçao blue, green, orange, or amber, but color does not affect the flavor. Langlois, Pierre Ferrand
Another Italian beverage, Frangelico gets its flavor from hazelnuts. It can be found in cheesecake and mousse recipes. Frangelico
This Italian liqueur is flavored with anise and comes in a bottle that‘s one inch taller than your liquor cabinet. It‘s used to make Harvey Wallbangers and other cocktails. Galliano
This classic is a mixture of brandy and orange. It is used in souffles, crepes, mousses, and desserts. Duck also pairs well with the rich orange flavor. Grand Marnier,
Made in New Orleans, this anise-flavored liqueur was developed as a substitute for absinthe, which contains a narcotic and is outlawed in the United States. It‘s used in mixed drinks and Oysters Rockefeller. Herbsaint
This coffee-flavored drink from Mexico is also used extensively in baking. Many Tiramisu recipes employ it.