We’re starting the “Drinks” section of the Columbia Restaurant Cookbook. Unfortunately, these are alcoholic drinks, and since we don’t drink alcohol, we’re going to have to make some major adaptations. I figured there would be a resource to help me and I was right. Here’s one from What’s Cooking America. Of course, the first one I’m trying to find is gin, and it’s not on this list! So, I’ll have to keep looking. Here’s another list from Gourmet Sleuth. Below is my compilation from the two. Use your common sense on deciding if it should be a 1:1 substitution or not. For example, apple juice could probably be the equal amount, but an extract should probably be mixed with grape juice or something. You would treat needing one tablespoon differently than needing one cup. Non-Alcoholic Substitutes for Alcohol in Cooking
Amaretto – 1/4 to 1/2 teaspoon almond extract for 2 tablespoons.
Anisette – Anise Italian soda syrup or fennel. Also use the herbs anise or fennel.
Apple Brandy – Apple juice or apple cider.
Apricot Brandy – Syrup from canned apricots, or apricot preserves.
Beer or Ale – Chicken broth, beef broth, mushroom broth, white grape juice, or ginger ale.
Bourbon – 1 1/2 to 2 teaspoons of non-alcoholic vanilla extract for 2 tablespoons.
Brandy – Water, white grape juice, apple cider or apple juice, diluted peach or apricot syrups.
Champagne – Ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice.
Cherry Liqueur (Kirschwasser) – Syrup from canned (Bing) cherries, Italian soda cherry syrup or cherry preserves.
We’ll use the syrup from these bottled cherries when the recipe calls for a cherry liqueur. And then we can eat the cherries!
Claret – 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 expresso, non-alcoholic coffee extract, or coffee syrup.
Cognac – Juice from peaches, apricots, or pears.
Cointreau – Orange juice or frozen orange juice concentrate.
Creme de cacao – Powdered white chocolate mixed with water; vanilla extract mixed with powdered sugar.
Creme de cassis – Black currant Italian soda syrup or black currant jam.
Creme de menthe – Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.
Gewurztraminer – White grape juice combined with lemon juice.
Gin – Basically an infused vodka, flavored with juniper berries. (This was complicated enough that it deserved its own post.)
Grand Marnier or Orange-Flavored Liqueur – Unsweetened orange juice concentrate or orange juice.
Grappa – Grape juice.
Kahlua – Substitute 1/2 to 1 teaspoon chocolate extract for 2 tablespoons.
Kirsch – Syrup or juices from cherries, raspberries, boysenberries, currants, or cider.
Maraschino Liqueur – Syrup or juices from canned maraschino cherries, or almond extract.
Mirin – White grape juice mixed with lemon juice or zest.
Peppermint Schnapps – Non-alcoholic mint or peppermint extract, mint Italian soda syrup, or mint leaves.
Port Wine, Sweet Sherry, or Fruit-Flavored Liqueur – Orange juice or apple juice; Concord grape juice with some lime zest added, cranberry juice with some lemon juice added, or grape juice concentrate.
Red Wine –Red grape juice, cranberry juice, chicken broth, beef broth, vegetable broth, clam juice, fruit juices, flavored vinegar.
Rum (light or dark) – Water, white grape juice, pineapple juice, apple juice or apple cider, or syrup flavored with almond extract. Note: golden rum is also known as dark rum.
Sake – Rice vinegar.
Sherry or Bourbon – Orange or pineapple juices, peach syrup, or non-alcoholic vanilla extract.
Southern Comfort – Peach flavored nectar combined with a small amount of cider vinegar.
Sweet White Wine – White grape juice plus 1 tablespoons Karo corn syrup.
Tequila – Cactus juice or nectar.
Triple Sec – Orange juice concentrate, orange juice, orange zest or orange marmalade.
I found a non-alcoholic version of triple sec in our local grocery store. Basically it’s an orange-flavored syrup.
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.
Whiskey – If a small amount is called for, it can be eliminated. Whiskey generally tastes like oak barrels and malt/wheat.
White Wine – Water, chicken broth, vegetable broth, white grape juice, ginger ale, white grape juice. For a sweet white wine, add a bit of white corn syrup as well.
Vodka – Vodka is theoretically not supposed to taste like anything. You could use white grape juice or apple cider combined with lime juice or plain water in place of vodka.
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