I'm making sauerbraten for the first time, and on canvassing recipes, I saw several indicating that gin can sub for juniper berries. I don't see indications about how much. I don't normally have gin around, but I wonder if one of those tiny bottles might be worth popping into the marinade bag (say two-three tablespoons volume)?
Also, I notice that some recipes call for wine marinades whereas mine is broth, red wine vinegar and cider vinegar. I wonder if a little alcohol would help volatize certain tastes that might otherwise go dormant, unless vinegars have the same effect as booze.