use four spirits in their original recipes -- Goslings Black Seal Rum, Sandeman White Port, Bass Pale Ale Beer and Southern Comfort (sipping whiskey). Here are a few recipes you can try at home using some of these or similar products.

*** BREAD PUDDING WITH SOUTHERN COMFORT SAUCE 1 loaf French bread 1 quart milk 3 eggs 2 cup sugar 2 tbs vanilla extract 2 tsp ground cinnamon 1 cup raisins 3 tbs melted margarine Southern Comfort Sauce 1 cup sugar 1 stick butter or margarine 1 egg beaten 2 oz southern Comfort or Bourbon whiskey Preheat oven to 350 degrees. Tear bread into chunks and soak in milk. Crush with hands to make sure milk has soaked through. Add eggs, sugar, vanilla, cinnamon, raisins and stir well.

Pour melted margarine or butter in bottom of a heavy pan. Add bread mixture and bake until very firm, about 40 minutes. Cool pudding, cube it and put it into individual dessert dishes. When ready to serve, add whiskey sauce and heat under broiler for a few minutes.

Southern Comfort Sauce: Cream sugar and butter and cook in a double broiler until very hot and well-dissolved. Add well-beaten egg very slowly and whip very fast so egg doesn't curdle. Cool and add liquor.

*** BBQ RUM RIBS 4 pounds spareribs 1 cup ketchup 1 tsp. dry mustard 1 cup Black Seal Rum 2 cloves garlic crushed 1 cup brown sugar packed 1 cup soy sauce 1 cup chili sauce 1 cup Worcestershire sauce Dash pepper Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees.

Unwrap and drain drippings. Combine all ingredients and pour over ribs.

Marinate at room temperature for one hour. Bake at 350 for 30 minutes basting with sauce, or grill 30 minutes turning and basting.

Recipes submitted by Gosling Brothers *** PORT POACHED PEARS 6 pears, preferably Comic or Bose, peeled 3 cups dry red wine 1 1 cups port 1 cup less 2 teaspoons (100 g) sugar Juice and peeled zest of 1 orange Juice and peeled zest 1 small lemon Place the pears upright in a deep pan just large enough to hold them. Add all of the other ingredients and bring to a boil over medium-high heat. Reduce the heat and simmer gently, uncovered, until they are tender, 15 to 20 minutes for unripened pears and 5 to 10 minutes for ripened, ready-to-eat pears.

Allow the pears to cool in the poaching liquid.

Place the pears in a serving bowl and strain the liquid over them. Refrigerate 2 house or more. (This can be done a day or two in advance.) 4. Serve one pear per person in a bowl or on a plate with some of the poaching liquid.

VARIATION Prueaux au Porto (Prunes Poached in Port Wine): Substitute 2 pounds of pitted prunes for the pears. In step 1, cook the prunes until tender, about ten minutes.

Recipe: French Classics by Richard Grausman Spirits add more soul to food DRUNKEN CHICKEN 4 half chicken breasts, boneless, skinless 1 cup light rum 1 teaspoon ground Nutmeg 1 tablespoon soy sauce 1 tablespoon lime juice 1 tablespoon brown sugar 3 teaspoon Bon Appetit 1 teaspoon crushed Red Pepper 1 teaspoon ground Ginger 2 tablespoons butter 2 cups sliced mushrooms 1 cup dairy sour cream Pound chicken breasts to 1 -inch thickness. Pierce several times, using tines of a fork. Place in single layer in shallow glass dish. Set aside. Combine next 8 ingredients. Mix well.

Pour liquid over chicken. Marinate at room temperature 30 minutes, turning once. Melt butter in skillet over medium heat. Reserve marinade, remove chicken and saute' in butter. Remove chicken.

Keep warm. Saute mushrooms. Reduce heat and add marinade. Gradually add sour cream. Stir to blend. Cook, covered, over low heat 5 minutes. Serve sauce over chicken breasts. Sprinkle with additional nutmeg if desired.

Makes four servings of 1 chicken breast with sauce.

Recipe from 100 Best Recipes from 100 Years of McCormick POULTRY LIVERS WITH ONIONS AND WHITE PORT 1 1 pound poultry livers, sliced 2 medium-sized onions, finely chopped 4 fl oz white port 2 tbsp. flour 2 3 ounces goose fat or lard salt and pepper Sprinkle -- the flour over livers. Fry onions in the fat over moderate heat until golden. Raise the heat, add the livers and fry them quickly - they taste best when they are still pink inside.

Remove livers to a heated plate and keep them warm. Pour the port into the pan, bring to the boil. Season the livers, then pour the port sauce over them.

Recipe: Gosling Brothers