• Brandy
Particularly associated with French cooking, brandy is a spirit that is distilled from wine and comes in several varieties including Cognac and Armagnac. It has different effects based on whether it is used at the beginning or end of cooking.
For a quick French sauce, use a little brandy to deglaze a pan after frying steak or chicken, add mustard and cream and simmer briefly. Because of its strength, brandy is a good alcohol to flambé, for example a sweet sauce for pancakes.