Armagnac, Grand Marnier, Cognac, Kirsch, and Rum are a few of the alcohols that offer a splendid final touch to pastry and confectionery. Saturating a genoese cake with alcohol flavored syrup enhances a dessert, and mixing liqueur into frosting or cream adds a special aroma, but make sure not to overdo it. A few drops of alcohol are usually enough to flavor a syrup or cream, unless of course, the alcohol is to be the principal flavor. Alcohol should almost always be blended into cold preparations (if cooked, they should be left to cool before adding the alcohol), in order to retain the maximum aroma and flavor.
