Well you know me - I have nothing whatsoever against booze, and there's nowt nicer than a boozy trifle or a big glug of Baileys poured over ice cream. But I don't want that boozy edge in a slow-cooked dish, for example. All I can say is try it and see. Burn it off!   

There are some booze additions I dislike. For me, using cider to boil a ham is a no-no. Not keen on beef in beer/Guinness either. In Italian cooking, my speciality, if you're going to use wine, you should use the same wine that you're going to drink with the dish. Using a cheap wine that you wouldn't drink, or worse, "cooking wine," will always give you poor results