Just curious to hear from some people that use liquors in either their sauces or glazes or injectables. Just wondering how the flavors work? It would seem you would just have to cook the alcohol out fully but maybe the alcohol can offer some zing? I did a little testing with my sauce with some Crown and was certainly not happy with it without cooking it down. To be honest, it just tasted like adding Ethanol to the sauce. Lets just compare it to a bloody mary and did not compliment the sauce at all. I was looking to use beer in a glaze or baste just because of the gravity physics properties of alcohol. Maybe a brandy in a glaze due to the sweet flavor that might work well.