An interesting lesson I’ve learned is that while alcohol goes well in cooking, it doesn’t work quite well while cooking.  White wine, vermouth, and red wine go great in the preparation of sauces and other dishes; beer is great with batters for onion rings and fries; coffee liquor and orange liquor go great in the preparation of desserts.  Drinking wine and/or beer, on the other hand is not such a good idea while you are cooking.  In addition to a fire hazard, a biological hazard may arise in the form of severe stomach cramps.  This manifestation can come as a result of swapping spices, extreme seasoning, underestimating a can of chipotle peppers in adobo sauce (damn!), etc.