In Fluther's profesional opinion, what is the best kind of alcohol to add to gravy?

Perhaps rum?

Gravy for what? Sherry for Turkey gravy, red wine for boeuf bourguignon and other slow-cooked beef roasts, white wine for many French chicken dishes (for example,)
Marsala in black bean soup, and so forth.

You might like this Shiraz Beef Gravy

Or this Dry White Wine Gravy for chicken or turkey.

Or you might like this Marsala Wine Gravy for beef or pork.

Sherry. Or Marsala wine.

For gravy – red wine for beef, white for chicken.
If it’s a sauce that’s sweet, bourbon’s nice. Like barbecue.

A splash of brandy goes well in almost any sauce.

I use a little bit of whatever red wine I’ll be serving to drink.

For red meat my favourite is red wine. White wine for white meat. My partner does a magnificent Cassis (blackcurrant liquer) gravy for venison.

Absinthe.

There are so many answers depending on what this is going to go with.

@Fiddle_Playing_Creole_Bastard:And it thertainly maykth the heart grow fonder.

@gailcalled, oh god, I lol’d heartily.

Rum, Brandy, Dry White wine.