I am thinking about adding spirit to various parts of my meal. For example I might add an orange liqueur, probably Cointreau, to my custard. How do I gauge the amount of alcohol to add? I want a hint of flavour but not enough to cause a problem to people that are driving home. It is possible that I might create several different "dishes" that contain some sort of alcohol. Again I don't want the cumulative alcohol content to be too high. I am thinking about matching jelly to equivalent liqueur flavours. I see you have a section on gelatine. I'll work my way through that before I go any further with that idea. Thanks.
