COOK OR COCKTAIL?

Q Reading an amusing article regarding finishing things we start while staying at home during the coronavirus pandemic made me think about the quantity of potions rarely used that sit on our butler’s table. They include Vermouth, Chartreuse, Pernod, Kahlúa, Drambuie and Campari, to name but a few... I am concerned that they have been sitting in bright sunshine on and off for the past few years, unnoticed by me as I am usually at work.

Do you think the sunlight will have altered their quality? Should I confine them to the cooking cupboard or bin? If not, then I am up for some experimenting.

Any thoughts would be gratefully received.

PGS, Norfolk

A UVA rays from the sun can penetrate glass and sunlight can have a similar effect to storing at high temperatures, therefore there will be some dulling of flavours in certain alcoholic products. Any alcohol in a clear glass is more likely to be affected than those in amber, brown or green bottles. An alcohol is more likely to be robust if it has a higher

ABV (alcohol by volume), 40% being high. There are always certain products that will be affected more; Vermouth is a fortified wine enhanced with herbs and spices, which can easily adopt a very strong botanical character if left in bright sunshine for a long period.

Advice given by a reputable wine merchant suggests trying each item and if unsure of the quality check the tasting notes, which can be found online.