FYI. When cooking with ingredients that have alcohol, note that there is no alcohol in the finished dish. The alcohol vaporizes and is gone during cooking. Alcohol has a vapour temperature of roughly 170F. Only the flavours of the ingredient remain; and those flavours are substantially changed in cooking process.
As mentioned. For cooking with your questionable bucket. Think MEATS. Marinades, rubs, baked on glazes/basting, BBQ sauces, gravies, etc.
Otherwise just dump it out in the wild and move on.