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Alcohol Substitutes for Cooking

I don’t know about you, but it’s really annoying when you find a recipe that sounds really, really good and then, as you’re reading the list of ingredients, you see it calls for some sort of alcoholic beverage in it. So in my extensive search on the Internet, I finally found a pretty good listing for substitutions for a good number of alcohol

Type of Alcohol Substitute

Amaretto: Almond extract (1/2 teaspoon extract for 2 Tablespoons of Amaretto) or Italian soda syrup

Anisette: Anise Italian soda syrup or fennel

Apple Brandy: Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter

Apricot Brandy: Syrup from a can of apricots in heavy syrup, or apricot preserves

Beer or Ale: A strong broth of McKay’s beef- or chicken-style bouillon, or non-alcoholic beer

Beer or Ale (Light): Chicken broth, white grape juice or ginger ale

Bourbon: 1 1/2 to 2 teaspoons of vanilla extract

Brandy: 1/2 to 1 teaspoon of brandy or rum extract for 2 Tablespoons of brandy. When liquid amount is critical to the recipe, use water or fruit juices corresponding to flavor of brandy (use same amount of liquid as the recipe calls for brandy)

Calvados: Apple juice, unsweetened apple juice concentrate, apple cider, or apple butter

Chambord: Raspberry juice, syrup or extract

Champagne: Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice

Cherry Liqueur or Cherry Brandy: Syrup from a can of cherries in heavy syrup, or cherry Italian soda Syria or cherry preserves

Claret: non-alcoholic wine, diluted grape juice or cherry cider syrup

Coffee Liqueur: To replace 2 Tablespoons of liqueur, use 1/2 to 1 teaspoon of chocolate extract mixed with 1 teaspoon of instant coffee, which has been mixed in 2 Tablespoons of water. Can also substitute espresso, non-alcoholic coffee extract or coffee syrup

Cognac: Apricot, peach or pear juice

Cointreau: To replace 2 Tablespoons of liqueur, use 2 Tablespoons of orange juice concentrate or 2 Tablespoons of orange juice with 1/2 teaspoon of orange extract

Crème de cacao: Powdered white chocolate combined with water, or non-alcoholic vanilla extract and powdered sugar

Crème de cassis: Black currant Italian soda syrup or black currant jam

Crème de menthe: non-alcoholic mint extract, mint Italian soda syrup, spearmint extract, or spearmint oil with a little water added. If green color is needed, add a drop of green food coloring

Curacao: To replace 2 Tablespoons of liqueur, use 2 Tablespoons of orange juice concentrate or 2 Tablespoons of orange juice with 1/2 teaspoon of orange extract

Framboise: Raspberry juice or raspberry syrup

Frangelico: Hazelnut or almond extract

Galliano: Licorice extract

Gewurztraminer: White grape juice combined with lemon juice

Grand Marnier: To replace 2 Tablespoons of liqueur, use 2 Tablespoons of orange juice concentrate or 2 Tablespoons of orange juice with 1/2 teaspoon of orange extract

Grappa: Grape juice

Grenadine: non-alcoholic grenadine or pomegranate syrup

Hard Cider: Apple juice or apple cider

Kirsch: Cherry cider or black cherry, raspberry, boysenberry, currant, or grape juice or syrup. Substitute same amount of liquid as called for in the recipe

Licorice or Anise Liqueur: Anise Italian soda syrup or fennel

Mirin: White grape juice combined with lemon juice or lemon zest

Muscat: White grape juice combined with powdered sugar

Ouzo: Anise Italian soda syrup or fennel

Orange Liqueur: Orange juice concentrate, orange juice, orange zest or orange marmalade

Peach Brandy: Syrup from a can of peaches in heavy syrup, or peach preserves

Peppermint Schnapps: non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves

Port: Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate – Substitute orange juice or apple juice for lighter ports

Red Burgundy: Red wine vinegar, grape juice or non-alcoholic wine

Red Wine, sweet or dry: non-alcoholic wine with a Tablespoon of vinegar added to cut the sweetness, grape juice, cranberry juice, grape jelly, tomato juice, beef broth, liquid drained from vegetables, or water. Use equal amounts of liquid as called for in the recipe

Riesling: White grape juice with a pinch of powdered sugar added

Rum: For light rum, use pineapple juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.

Sake: Rice vinegar

Sambuca: Anise Italian soda syrup or fennel

Savory: Thyme, marjoram, or sage

Schnapps: To replace 2 Tablespoons of schnapps, add 1 teaspoon of a corresponding flavored extract

Sherry: Apple juice, orange juice, pineapple juice, or non-alcoholic vanilla extract

Southern Comfort: Peach flavored nectar combined with a small amount of cider vinegar

Sparkling Wine: Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice

Tequila: Cactus juice or nectar, or agave nectar

Triple Sec: Orange juice concentrate, reduced orange juice, orange zest or orange marmalade

Vermouth, Dry: White grape juice, white wine vinegar, or non-alcoholic white wine

Vermouth, Sweet: Apple juice, grape juice, balsamic vinegar, non-alcoholic sweet wine, or water with lemon juice

Vodka: White grape juice or apple cider combined with lime juice or use plain water in place of the vodka

Whiskey: If a small amount is called for, it can be eliminated

White Burgundy: non-alcoholic wine, white grape juice combined with white wine vinegar

White Wine, sweet or dry: non-alcoholic wine with a Tablespoon of vinegar added to cut the sweetness, white grape juice, apple juice, apple cider, tomato juice, chicken broth, liquid drained from vegetables, ginger ale, or water. Use equal amounts of liquid as called for in the recipe

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