How to remove bitter taste from alcohol?

To eliminate any bitter flavor from the liquor in bakes like cakes, cookies, and brownies, Tevis recommends simmering the alcohol until its strong, boozy overtones are gone. When you breathe in the fumes, once they no longer sting the nostrils, the alcohol has been cooked off. This is only necessary for high-proof alcohols like whiskey, rum, or tequila. If cooking with sweeter liquors or liqueurs, they can go directly into your mixture. Using alcohol in baking is the same as using extracts like vanilla, unless you are using an extremely large amount they won't result in a bitter flavor in the final product.