Never occurred to me to apply booze to a hunk of raw meat in order to inhibit bacterial growth so went in search of answers.
Keep in mind that PROOF is roughly half of PERCENT when liquor is at a temp of 60ish degrees Fahrenheit (meaning 100 proof booze is actually around 50ish percent).
The one time I had tartar (was not a fan ;-) cognac was in the mix as well as capers and salt.
Salt (as well as sugar) are great ways to slow bacterial growth (depending on the bug....some may be wiped out while others may actually develop a hard protectant shell (spores).
So on purpose (or not) freshly minced cold meat plus the alcohol and salt can be a trifecta of antibacterial agents.
Altho not so great if any fatal spores have been formed in which case all the above info may be rendered moot.