This month's Cook's Illustrated has a recipe for Foolproof Pie Dough that replaces some of the water with vodka! Something about the alcohol and the gluten and about 148 pie crusts later, it's happy hour!
Now if I can find a recipe for a pie filling that calls for a spritz of vermouth and an olive, I'm all set.
Here's a de-nerded version of the recipe, because I'm a socalist like that:
2 1/2 c. unbleached AP flour 
1 tsp salt
2 tbs sugar
12 tbs cold unsalted butter, cut
1/2 c. cold vegetable shortening, in 4 pieces
1/4 c. cold vodka
1/4 c. cold water
Process 1 1/2 c. flour, salt and sugar until combined. Add butter and shortening and process "until homogenous dough just starts to collect in uneven clumps," about 15 seconds. Blah blah blah cottage cheese curds, blah blah scrape bowl, add remaining flour and pulse another 5 or 6 times and empty into a bowl.
Sprinkle vodka and water on top, then use rubber spatula to knead the dough around a bit until it's "slightly tacky and sticks together." Divide in half, wrap in plastic, blah blah blah.
