My liquor is stored in a wine rack on the top shelf of my pantry. At times the number of bottles exceeds the slots and the Baileys must sit next to the cereal, which bothers me. (Mom said Technical Father would breakfast on popcorn with beer poured on it like cereal. Or (it occurs to me) perhaps I misunderstood "He had popcorn and beer for breakfast." Is the popcorn-cereal combo common?)
So when the booze invades the food I must do something, and that means purging. I wish to GOD alcohol would expire. (If you are telling me to dump anything older than a year, I will tell you Mom kept an open bottle of scotch for about at least 20 years.) Instead I dumped what was in these bottles:
From right to left: Curvy bottle was some nasty blueberry stuff, which I bought when people were coming over for martinis. The Ciroc was almost empty, as was the tequila. I bought the Pimms for a tea years ago and never touched it, and it was just taking up too much real estate. The Yellowtail bottle was completely empty, which means the muslim children drank it or else it dripped onto the rest of the pantry. The Ansiette is the last of the Inheritance Liquor, but it tastes like licorice, and short of alcohol that tastes like Ipecac I can't think of anything more nauseous. And, the reason I went left to right, the Bacardi was a full bottle duplicate of another full bottle.
I felt a little bad pouring the full bottle of Bacardi (it's rum, right?) down the sink, but then I realized how much alcohol would be going down the sink in other homes on 01/01/10, and I felt better.
This is what I'm left with. This is too much liquor, isn't it? It's mostly visitor liquor. That's why Mom kept the Usher scotch in the top left corner for years: in case someone came by "in a state" and needed "a nip."Some of it is cooking liquor (Sake and Mirin and Port) but most of it is just because there's been some crazy cocktail I wanted to make. I'm really just supposed to have gin, bourbon, scotch, vodka, whiskey, right?