Alcohol Substitutions In Cooking

Alcohol Substitutions In Cooking

Amaretto - almond extract. (Substitute 1/4 to 1/2 teaspoon almond
extract for 2 tablespoons Amaretto.)

Brandy - water, white grape juice, apple cider or apple juice,
diluted peach or apricot syrups. (Substitute equal amounts of liquid.)

Champagne - ginger ale.

Cointreau - orange juice or frozen orange juice concentrate.

Cognac - juice from peache, apricots, or pears.

Creme de menthe - spearmint extract or oil of spearmint diluted with
a litle water or grapefruit juice.

Dry Red Wine - red grape juice or cranberry juice. Also may subsitute
chicken, beef or vegetable broth, clam juice, and fruit juices.
(Substitute equal amount of liquid.)

Grand Marnier or Orange-Flavored Liqueur - unsweetened orange juice
concentrate or orange juice. (Substitute 2 tablespoons unsweetened
orange juice concentrate or 2 tablespoons orange juice and 1/2
teaspoon orange extract for 2 tablespoons Grand Marnier.)

Kahlua - coffee or chocolate-flavored liqueur. (Substitute 1/2 to 1
teaspoon chocolate extract or substitute 1/2 to 1 teaspoon instant
coffee in 2 tablespoons water for 2 tablespoons Kahlua.)

Kirsch - syrup or juices from cherries, raspberries, boysenberries,
currants, or cider. (Substitute equal amounts of liquid.)

Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur) - orange juice or
apple juice. (Substitute equal amount of liquid.)

Rum (light or dark) - water, white grape juice, pineapple juice,
apple juice or apple cider, or syrup flavored with almond extract.
(Substitute equal amounts of liquid.)

Sherry or Bourbon - orange or pineapple juices, peach syrup, or
vanilla extract. (Substitute equal amount of liquid 1 to 2 teaspoons
vanilla extract.)

Sweet White Wine - white grape juice plus 1 tablespoons Karo corn
syrup. (Substitute equal amount of liquid.)

To Substitute in Soups, Stews, and Entrees

Dry (unsweetened) Red Wine - water, beef broth, bouillion, liquid
drained from canned vegetables, tomatoe juice or from cooking fresh

Dry (unsweetened) White Wine - water, chicken broth, bouillion,
liquid drained from canned vegetables, tomatoe juice or from cooking
fresh vegetables, ginger ale, white grape juice.

These are great Ron!!!

I have been looking for the alcohol substitutions in cooking as we can’t drink alcohol I know it cooks out of the food you use them in but we had just rather use the substitutions. Thanks again


Thanks!! I can’t mix alcohol with my meds and I’m worried about using it even in cooking.

I, too, am a nondrinker but I use alcohol in cooking. Can anyone tell me what “spiced” rum is and if there is a substitution for it? I am about to make some Christmas cakes and one of the recipes calls for 1/4 cup and I don’t want to buy a bottle for that little amount. Thanks in advance.

biddy02 -

spiced rum is an aged rum with a little bit of cinnamon, vanilla and nutmeg (usually already spiced at the distillary)

some only add cinnamon to the rum during the process of making it

hope this helps!