Vodka, Gin, and Rum

Occasionally a recipe will call for one of these spirits. Vodka is useless in sauce making because it is a completely neutral-tasting product containing only alcohol and water. Gin is sometimes useful to reinforce the flavor of juniper in certain game sauces. Rum is useful in dessert sauces but must be chosen correctly. Martinique rum is the best for cooking because it is pot-distilled and full flavored. The color of rum has little to do with its depth of flavor.