Deglazing is the process of adding liquid to a pot or pan to scrape up caramelized bits of meat or other ingredients that get stuck to the bottom after searing. A sauce or broth is usually made from the resulting liquid, and alcohol like wine or sherry is a classic choice — but to take it to the next level, consider inspiration from a martini.

Alcohol easily bonds with water and fat molecules, lifting them up off the surface of your pan, and holds onto aromas and flavors more effectively than other liquids. Martini ingredients work surprisingly well here: vodka is an excellent vessel for flavors, gin imparts herbaceousness, and vermouth adds a floral quality and a dash of sweetness.

To try deglazing with martini ingredients, pour two parts gin or vodka and one part vermouth into your pan, scrape the browned bits off the bottom, let liquids reduce, then add a pat of butter and a touch of citrus to bring the sauce together. The luscious dressing will be perfect for drizzling over meat or serves as an excellent base for pasta sauce.