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Alcohol Cooking Substitutions
Probably you are wondering why to use alcohol in cooking. Well, the main reason any alcoholic beverage is used in a recipe is to impart flavor. The finest extracts with the most intense flavors are alcohol-based, for example vanilla (fermentation intensifies and concentrates fruit essence into liqueurs, cordials, brandies and wines), beer (contains yeast which leavens breads and batters), wine and kirsch (added to fondue because the alcohol lowers the boiling point of the cheese which helps prevent curdling).
You will find below some suggestions for substitutes for various alcoholic ingredients in your recipes. Just remember this: if you substitute, you will not get the intended result, but it should be close enough to perhaps entice you to try the real thing.
Amaretto is an Italian almond-flavored liqueur. Its perfect substitution is almond extract.
Beer or Ale exists in various types. The light beers should be substituted with chicken broth, ginger ale or white grape juice. The heavier beers use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted.
Brandy is liquor made of distilled wine or fruit juice. You can substitute it with Scotch or bourbon. If a particular flavor is specified, use the corresponding fruit juice, such as apple, apricot, cherry, peach, raspberry etc. or grape juice.
Calvados is apple brandy. Its substitute is Apple juice concentrate or juice.
Champagne is sparkling white wine. To substitute it use sparkling white grape juice, ginger ale, white wine.
Cognac is old, double-distilled wine or fermented fruit juice. Cognac is considered the finest brandy. You can substitute it with other less expensive brandies may be substituted, as well as Scotch or whiskey, or use peach, apricot or pear juice.
Cointreau is French orange-flavored liqueur. Substitute it with orange juice concentrate or regular orange juice that has been reduced to a thicker consistency.
Curacao is Liqueur made from bitter Seville oranges. Its perfect substitute is orange juice frozen concentrate or reduced fresh orange juice.
Creme de menthe is a thick and syrupy, sweetened mint liqueur. Its color is clear and green. Replace it with mix spearmint extract or oil with a little water or grapefruit juice. Use a drop of food coloring if you need the green color.
Framboise is French raspberry liqueur. Replace it with raspberry juice or syrup.
Frangelico is Italian hazelnut liqueur. Substitute it with hazelnut or almond extract.
Grand Marnier is French liqueur, orange-flavored. Replace it with orange juice frozen concentrate or reduced fresh orange juice.
Grenadine is pomegranate syrup, sometimes alcoholic, that you should substitute with pomegranate syrup or juice.
Hard Cider is Fermented, alcoholic cider. You can use instead apple cider or juice.
Kahlua is Syrupy Mexican liqueur made with coffee and cocoa beans. Use instead strong coffee or espresso with a touch of cocoa powder.
Kirsch (or Kirchwasser) is Colorless liqueur made of cherries. Its substitute is Black cherry, raspberry, boysenberry, currant, or grape juice or syrup, or cherry cider.
Red Burgundy is dry French wine. Replace it with non-alcoholic wine, red wine vinegar, grape juice.
Red wine is sweet or dry wine. Use instead non-alcoholic wine, beef or chicken broth or stock, diluted red wine vinegar, red grape juice diluted with red wine vinegar or rice vinegar, tomato juice, liquid from canned mushrooms, plain water.
Rum is liquor distilled from molasses or sugar syrup. 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 is fermented rice drink. Instead use rice vinegar.
Schnapps is Flavored, colorless liquor. Use as a substitute a corresponding flavored extract such as peppermint, peach, etc.
Sherry is Fortified dessert wine, sweet or dry, some with a slightly nutty flavor. Its substitute is Orange or pineapple juice.
Tequila is Liquor made of the agave plant. Substitute it with Cactus nectar or juice.
[Author]
Alexandra Popa