Presented here is a comprehensive study on the antioxidant properties of various alcoholic beverages: beers, wines, tinctures, and strong spirits, including whisky, brandy, cognac, vodkas, and liquors. The Trolox equivalent antioxidant capacity (TEAC) of each of these various alcoholic beverages is determined using an electron paramagnetic resonance (EPR) method, which is based on a semiempirical correlation. Moreover, the EC50 parameter was determined on the basis of the dependences of the TEAC values obtained by this mathematical equation. Moreover, the total phenolic content (TP) and color index, which have a direct influence on the antioxidant properties of the alcoholic beverages, were identified. The results showed that all the investigated alcoholic beverages (ABs), with the exception for vodkas, exhibit antioxidant properties. By performing a statistical analysis, it was found that the TEAC value significantly depends on the TP, production method, and raw material from which the alcohol was made. However, it is assumed that the TEAC value of alcoholic beverages is independent of the alcohol content.