Before I was cooking in home kitchens across the lowcountry, I had a brief run bartending at various restaurants in the Charleston area, mixing up Bloody Mary’s and pouring pints for locals and tourists alike.

That’s where I was first exposed to spirits beyond the basics and fell in love with the flavor side of alcohol. And not just on the drink menu, but the way a good bourbon or hoppy IPA could completely transform a dish. Today, as a personal chef, I still turn to the bar when I’m looking for bold, layered flavor.

Cooking with alcohol isn’t about pouring a splash of wine and hoping for the best. It’s a thoughtful technique that can elevate everything from sauces to sweets. When used with care and intention, alcohol helps build depth and complexity in a way that’s hard to replicate with other ingredients.

Spirited Cooking

A savory beurre blanc over perfectly seared fish? There’s no better way to serve fresh seafood. A bourbon-infused caramel sauce over grilled peaches and ice cream? That’s an intensely layered bite of Southern summer on a plate. And the humble Italian vodka sauce? Well, that classic dish has found internet fame at one of my favorite local restaurants by crafting perfection out of something simple.

Even items as quintessential as beer-battered onion rings can stand out when made with a local craft brew that brings a malty backbone or citrusy zing. And don’t forget the power of a tableside flambé! Old school showmanship adds drama and fun to a simple dish, whether it’s a Greek Nagasaki or a caramelized Bananas Foster.

Add Flavor with Alcohol

The key is balance and burn-off. Most of the alcohol in cooking evaporates with heat, but you want to time it right to keep the flavor and lose the sharpness. Deglazing a pan with white wine gives your sauces brightness and acidity, while slow-simmering a stout into a braise brings a deep, roasty finish without overpowering the dish.

People say to cook with what you’d drink. But this doesn’t mean you need to cook with top shelf, just make sure you avoid using wine that has turned or a drink that is truly unpalatable, as the flavors that turn you off in the glass will be intensified on the plate.

Out of the Bar, Into the Kitchen

To decide which type of alcohol to use in a given recipe, a good rule of thumb is to cook a dish with the type of alcohol pairing that also works at the table. For example, red wine is a classic pairing with dark chocolate, so for one of my signature dinner party desserts — a rich chocolate pot de crème infused with a jammy, fruity reduced red wine.

Or take the classic German pairing of soft pretzels and beer. If you want to serve a hot pretzel with warm cheese dip, choose a crisp German lager to add to the Delancey Street Deli® Beer Cheese Base. And don’t forget to suggest they order the same beer with the app as an upsell at the table.

Local Batch

From a business standpoint, alcohol also opens the door to collaborations that make a menu stand out. Brewpubs, distilleries, and even small-batch wineries are eager to find creative ways to get their products in front of new audiences. Partnering with a local brewery to steam mussels with their Belgian-style beer or working with a nearby distillery to create a signature Bourbon Chocolate Sauce? That’s the kind of menu storytelling that builds loyalty and gets people talking — whether in person, in print, or on social media.

For those running brewpubs or distilleries with kitchens, this is your home turf. Turning housemade spirits, beers, or ciders into sauces, glazes, marinades, and even desserts is a way to show off what you do best, beyond the bar. Lager-braised bratwursts or a gin-infused vinaigrette on a fresh salad ties the whole experience together in a way that feels intentional and elevated.

Alcohol can be a tool, not just for sipping or pairing, but for cooking with creativity and confidence. It’s part chemistry, part instinct, and part knowing when to let the booze shine and when to let it support the stars on the plate. So, whether you’re working the line, developing a new special, or running the whole show, don’t be afraid to bring the bar into the kitchen. Your menu (and your bottom line) will thank you for it.