Comments on: An uncluttered liquor cabinet in time for New Year’s Eve

By: Custom Wine Cabinets: So Many Options, So Little Time | Custom Wine Racks

Custom Wine Cabinets: So Many Options, So Little Time | Custom Wine Racks — Sat, 06 Mar 2010 10:22:03 +0000

[...] An uncluttered liquor cabinet in time for New Year's Eve | Unclutterer [...]

By: chacha1

chacha1 — Wed, 06 Jan 2010 20:08:38 +0000

Our biggest problem is with clear liquors that are stored in the freezer. They’re best, we think, when very cold; but we very rarely want a very cold drink! So here we are with gin, vodka, and cheap tequila cluttering up the bottom bin of the freezer.

Guess we should follow Onepot’s advice and drink more (liquor)! Usually it’s just a glass of wine with dinner. But clearly, we are shirking our decluttering responsibilities.

By: Nat

Nat — Wed, 30 Dec 2009 05:22:18 +0000

I’ve been told by a Glenfiddich rep and on a separate occasion by a maker of brandy that the hard stuff like scotch, vodka, rum, etc. doesn’t go bad because of conditions or age like wine. It does help to keep it sealed if it has been opened, probably to keep the flavor from being wasted on the air. In fact, on Christmas, we had some 30 year old blended scotch that was sitting around dear late Grandpa’s (died in 1987) attic that tasted just fine.

Re: vermouth–try cooking fish with it or maybe wherever you need to cook with white wine. It helps take out the too fishy taste.

By: Kay Okay

Kay Okay — Mon, 28 Dec 2009 00:21:01 +0000

Great reminder – thank you! I don’t drink so it’s always what friends have brought over in there, and I really should have it cleaned up and know what is in there before my next gathering.

I have full unopened bottles (that were gifts) that I think are fine to bring as hostess gifts to upcoming hostesses who I believe will appreciate them. Your comment about expiry is really important. Before I re-gift any, I will double check ageing details so I don’t bring anyone some vinegar!

By: Onepot

Onepot — Mon, 28 Dec 2009 00:14:42 +0000

Um, no. There’s healthy traffic in AND out of our booze cabinet; none of that things-going-in “faster than items coming out.” So, as an uncluttering strategy for the new year for anyone who struggles with this issue, may I recommend drinking more.

By: Jackie Pettus

Jackie Pettus — Sun, 27 Dec 2009 19:46:43 +0000

The Bailey’s label says to store it at 41-77 degrees F, but since it has cream in it I keep it in the refrigerator after opening. On the other hand, maybe I ought to toss it. I think it’s the same bottle I’ve had since 1980!

By: c

Sun, 27 Dec 2009 19:45:19 +0000

Another great way to combat liquor cabinet clutter is to create or choose a “signature cocktail” or two for your party; you can even print up a cocktail menu with two or three items. It means someone might have to play bartender, but it also means far less waste, and a swankier environment.

Plus, if you plan wisely, you can use up what you have an excess of, control what new bottles your bring into your home —or both!!

By: kate

kate — Sun, 27 Dec 2009 15:39:53 +0000

@ Elizabeth….Thank you for that tip about freezing wine in ice cube trays. I had no idea…and I just keep it around forever until it turns into vinegar and I eventually pitch it.

By: OogieM

OogieM — Sun, 27 Dec 2009 14:46:40 +0000

Store opened cream spirits (Bailey’s and Emmets) in the refrigerator. They last a longer time that way.

By: Elizabeth

Elizabeth — Sun, 27 Dec 2009 12:32:15 +0000

Oh and quick tip (apologies if you already know this). But if you have opened a bottle of wine and can’t face finishing off what’s left remember that you can freeze it (red or white) in ice cube trays and then use the individual cubes to flavour gravies, sauces, stews etc.

By: Elizabeth

Elizabeth — Sun, 27 Dec 2009 12:24:19 +0000

Ha ha ha! I pre-empted this article by several weeks when for some random reason I decided to go through my collection of bottles sometime around the start of December. Spirits not a problem. Tons of wine and champagne (mostly gifts which I have yet to get through). And for some completely unfathomable reason 6 (!!!) bottles of different types of mulled wine that I seem to have accumulated over the years without noticing. Time does not seem to have destroyed them yet, though.

By: Mama T-Mag

Mama T-Mag — Sun, 27 Dec 2009 01:49:32 +0000

@Julia Ask! The owner of my liquor store can get me anything. And his favorite thing is little bottles of everything because they are easier to sell. If you don’t like it your only out a couple bucks. If you like it he’s got or can order a bigger bottle. Ask if small bottles can be ordered.

By: infmom

infmom — Sun, 27 Dec 2009 01:41:45 +0000

Just toss ‘em all. Why start every new year feeling like the bottom of a birdcage?

By: Kathryn Fenner

Kathryn Fenner — Sat, 26 Dec 2009 21:54:51 +0000

@Julia– you can enhance a lot of recipes with vermouth–white or red. Think about the kinds of foods that get better with a shot of wine and some herbs….Chicken, fish, pork….Beans (like pintos and navy and black beans) can be made really special with some top quality butter or oil and a shot of vermouth….sauces….

I was grinning with the notion that one could probably find some appreciative folk on the street instead of pouring spirits down the drain, but that would be wrong….

By: Shana

Shana — Sat, 26 Dec 2009 21:16:06 +0000

Indeed. Where’s the (slightly tongue-in-cheek) suggestion that you drink the duplicates and old stuff? (I guess it’s only fair for Erin to get a new-mom pass just this once. )

Good news is that vermouth is cheap. It’s the higher-priced short-shelf-life stuff that’s problematic….