u003ca href=u0022https://www.bonappetit.com/story/creamy-frozen-desserts-boozeu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eAdding a bit of hard alcohol like vodka, tequila, or whiskey—all of which run around forty percent alcohol—to a frozen dessert helps prevent big ice crystals from forming in the mixture, resulting in a softer texture. You can freeze the water around it, but you can't freeze vodka. u003c/au003e