Interestingly, in animal studies the harmful effects of alcohol on the liver occur only when it is combined with polyunsaturated fats:

    Researchers induced liver disease by feeding mice a combination of alcohol and omega-3-rich fish oil.  They then stopped the alcohol and split the mice into two groups, one fed fish oil plus glucose, the other palm oil plus glucose. (Palm oil consists predominantly of saturated fat, and is less than 10% polyunsaturated.) Livers of the fish oil group failed to recover, but the palm oil group “showed near normalization.” The researchers hailed saturated fat as “a novel treatment for liver disease.” [2]
    Mice fed 27.5% of calories as alcohol developed severe liver disease and metabolic syndrome when given a corn oil diet, but no disease at all when given a cocoa butter diet. (Corn oil is 55% polyunsaturated, cocoa butter is predominantly saturated fat and is less than 3% polyunsaturated.) The first line of this paper begins, “The protective effect of dietary saturated fatty acids against the development of alcoholic liver disease has long been known.” [3]
    Scientists induced liver disease in mice by feeding alcohol plus corn oil.  They then substituted a saturated-fat rich mix based on beef tallow and coconut oil for 20%, 45%, and 67% of the corn oil. The more saturated fat, the healthier the liver. [4]

This makes biological sense. Alcohol is metabolized in the liver just like fructose, a toxic sugar. Polyunsaturated fats are chemically fragile and quick to react with sugars; saturated fat, which lacks fragile carbon double bonds, does not.

It seems that if you keep your liver clear of polyunsaturated fats, the alcohol will be disposed of safely.