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Photo: Allie Chanthorn Reinmann Alcohol has its time and place. Most of former are with friends (although a solo wine night is dreamy), and most of the latter are in a glass or, occasionally, a saucepan. Yet while imbibing spirits and cooking with a splash of wine are wonderfully traditional, baking with booze doesn’t get enough attention. This is not new territory, exactly—plenty of recipes call for a tipple—but when you’re experimenting with your own bakes, it’s critical to know the right moments to add alcohol, and to understand how much you can use before you cross from flavorful nuance to just nasty. Toss those glasses aside (gently) and pick up your whisks, because these baking tips will inspire you to uncork. Pour it into the batter The most straightforward way to bake with a flavorful alcohol is to mix it directly into the batter. This technique will lead to a subtler alcohol flavor in the finished product, because a percentage of the alcohol will evaporate during cooking. Additionally, because batters vary in consistency, and alcohol varies in ABV (beers are the most subtle), the amount of booze you add will largely depend on the amount of batter you’re working with and how much alcohol you want to taste. If your recipe calls for beer, try one with rich flavors, like this Guinness Dutch Baby . For potent liquors, pair up complementary flavors like they do in this Double Chocolate Whiskey Cake from Laughing Spatula. As a guideline for […]