Been doing a mass Chef at Home marathon (they show it every night at 12am so I tape it and watch it all on the weekend). I've always been intrigued by alcohol, because I don't have much experience in terms of tasting them and thus mixing and matching flavours and so far, there have been some liquid disasters 
Chef Michael Smith however calls them 'liquid spices' which aside from being used to mix cocktails, can also be used to complement food flavours. Here is his classification:
Sweet
Usually for desserts: rum, liquers like coffee, mint, cream, fruit, liquorice etc
Savoury
whisky - goes well with ribs
vodka - goes well with tomatoes and tomato-based sauces
scotch - goes well with the earthy flavours of beans
Spicy
Tequila
And on another note, I got my cocktail shaker, the professional kind!
Its pretty cool, with plastic ice cubes, and even comes with markings on the side as a guide for making 6 different cocktails! Hazy days ahead! Salut! 
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