When I was making the calamari, I opened a bottle of dry marsala to use instead of the white wine the recipe called for. I looked it up, and it has under 40 g sugar per liter, so 1-2 carbs per ounce. I just had 2 ounces of it, straight and chilled. Nice.
I’ve given away most of my high-carb liquor during the last year. While I was in the cupboard, I set aside Frangelico and Ricard Pastis, the last couple high-carb liquors to go.