Cooking question for those who know their alcohol

[feliciakw]

I've got a recipe I want to try, and the marinade calls for tequila. And lime. Probably trying to approximate a margarita marinade or something, yeah?

The problem being, I'm not real keen on tequila. But I LOVE lime, so I don't want to get rid of that. Is there something comparable that I could try to substitute for the tequila? Would rum work? Or beer, even? Or should I just give it a go with tequila?

Comments

[izhilzha.livejournal.com]

A marinade? Does that mean you will be cooking the item in question after it has steeped for a while?

I don't much care for tequila, either, but I have discovered that if it's far enough away from plain, I can deal with it. I can drink it in a mixed drink if the other ingredients are strong enough, for example. And I would imagine that cooking after marinating would also alter the flavor, perhaps enough to make it palatable to you?

Wish I had more precise ideas on this, but I have yet to cook with anything but wine and beer. :) (Ever put beer in chili? It's awesome.)

[feliciakw.livejournal.com]

Well, the meat doesn't actually "marinade." Rather, you drag the meat through the honey/lime/tequila mix, and then baste often with the marinade as it cooks.

I've never put beer in chili. However, I often put generous portions of the local whiskey. My MiL is particularly fond of that particular concoction.

Now that you mention wine . . . I must remember to put some wine into my spaghetti sauce the next time.

Ooh. After doing a quick search, it appears I could use rum rather than tequila, giving it more of a mojito flair rather than a margarita. Hm . . .