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Reply to "Stocking the Liquor Cabinet what is essential?"
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[quote=Anonymous]I agree with 14:59 for the basic drinking bar. For cooking, I would add grand marnier, and I also cook with bourbon and tequila (in marinades and the bourbon in chili). I also keep kahlua, tia maria, bailey's, and frangelico on hand -- mostly for making DW dessert drinks, but they also sometimes go into an actual dessert. tia maria is a coffee liqueur, so you might think it duplicative of kahlua. but they're diffferent--kahlua is sweeter, tia maria more delicate. I don't really bake, but if I did, I'd probably make desserts that had rum in them too. [/quote]
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