Boozy Food with Spirits: Tuna Ceviche with Vodka and Lime
Far be it from me to suggest that anyone should find cooking with wine in Britain off-puttingly expensive, but I do concede that, thanks to our swingeing taxes on alcohol, it can be expensive. The trouble with wine is that once opened, it doesn’t keep, so anything left over has to be drunk (isn’t life hard?) which means that next time you want to cook with wine you have to buy another bottle. This is where, spirits and fortified wines have the edge. Spirits, including liqueur