I don’t use vermouth much in cooking, but I do keep a bottle of cheap dry sherry. It works well in Chinese marinades & sauces, and can be used in tomato-based pasta sauces or to deglaze a pan. And I like to use Pernod when steaming mussels. I love anise. Rum & bourbon for dessert things, like bread pudding. And wine and beer is always handy, to stir and/or drink up.