Yes, when it's heated the flavors in the booze condense and the alcohol eveporates and you have the flavor of the herbs and stuff left to flavor whatever you put the booze in.

Evaporates, not burns off. To burn it off, you need to serve it flambe, flaming at the table.

ya of course if it didnt then alot of foods whouldent be alowed to be served to any one under 21 many people cook with alchohal like wine brandy beer creme de menthe/ creme de cocoa rum etc. it leaves the flavor of the fruits and grains in the drink but not the bitterness of the alcohal some people actually make ice cream with beer and other alchohalic drinks

Contrary to popular opinion, cooking removes only a portion of the alcohol added to a dish, a much smaller portion than previously thought. Perhaps most interesting, 75% of the alcohol remains after flambe-ing. A whopping thirty-five percent (35%) of alcohol remains even after a dish has been simmered 30 minutes on the stove, according to a 2003 USDA study. Alcohol remains in a dish chemically, even when its taste in undetectable – a very important consideration for someone in sobriety or for those cooking for someone in sobriety. USDA Table of Nutrient Retention Factors, Release 5 (2003) http://www.nal.usda.gov/fnic/foodcomp... Table from USDA Showing Percent of Alcohol Retained After Cooking Preparation Method Percent of Alcohol Retained alcohol added to boiling liquid & removed from heat 85% alcohol flamed 75% no heat, stored overnight 70% baked, 25 minutes, alcohol not stirred into mixture 45% baked/simmered, alcohol stirred into mixture: 15 minutes 40% 30 minutes 35% 1 hour 25% 1.5 hours 20% 2 hours 10% 2.5 hours 5% From the Journal of the American Dietetic Association, April, 2002, by Eleese Cunningham: "The extent of loss depends on the severity of the heat application, or any other factor favoring evaporation. Cooking time had the greatest impact on alcohol retention. Flaming a dish results in much smaller losses of alcohol than cooking. Uncooked and briefly cooked dishes had the highest alcohol retention. Alcohol retention during cooking was also greatly affected by the size of the cooking vessel used. The smaller the cooking utensil the greater the amount alcohol retained. This was likely due to the smaller surface area for evaporation." Say "NO" to peer pressure.

It does.

it speeds up evaporation and alcohol evaporates very fast already so it depends on how long you cook it

Most of it does, but it depends on how you are cooking it. If you are baking it in something, about 15-20% can remain, especially if the item is dense. The higher the internal temperature you bake it to, the less alcohol. But if you flame something, like in a skillet, nearly all of it is burned off, possibly 1-2% left.