Liquors should always be used in moderation for two reasons: they can give an excessive alcoholic taste, and liquors with a high alcohol percentage can affect freezing, since alcohol doesn’t freeze. It is recommended to cook off the alcohol before adding the liquor to a recipe. This will maintain the flavor and eliminate the alcohol. For lower-alcohol-content ingredients, such as wine and beer, a reduction is recommended. The exception would be for items in which the beer or wine is the main ingredient in a sorbet, ice pop, or granité. The percentage of alcohol is low enough that the flavor will not be offensive and the freezing point will not be significantly affected.