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- By Michelle Minnaar
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If you’re a bourbon fan, you’ll know that not only is it great in a glass, but it also makes an amazing ingredient in cooking – that’s what makes it hard to find a good bourbon substitute when you’re all out.
Don’t worry… Greedy Gourmet’s got you covered. Here’s what to use when you find that bourbon bottle empty.
How to use bourbon
Bourbon has a rich, sweet, complex taste that makes it great to use in a variety of recipes. There are lots of different types of bourbon that vary quite a lot in strength and sweetness, so it’s important to get the right one for the right recipe.
For instance, Maker’s Mark is a particularly sweet bourbon. It’s great in desserts, jams and sweet sauces. Bulleit, on the other hand, is less sweet and works better as a meat marinade.
Bourbons can have many different flavors, from spices, toasted oak, cherry and vanilla to smoky apple, caramel and honey. Try to match the flavor profile of the bourbon with the recipe you’re cooking.
For instance, if you’re looking for a bourbon to use with meat, find complementary flavors for that particular meat.
What does bourbon do to meat?
It helps to tenderize it and makes it taste amazing! Bourbon can impart some serious flavor when used as a marinade. Also, the alcohol helps to break down the meat protein, giving you a deliciously tender cut of meat.
8 Bourbon Substitutes
Are you looking for a Bourbon substitute? In this comprehensive list you'll learn 8 ideas for an alternative.
Another barrel-aged spirit, whisky can bring a lot of complex, rounded flavors in the same way as bourbon. It works really well both as a dessert ingredient – see my Cranachan recipe – as well as when used as a meat marinade.
Try to find a scotch whisky that complements the flavors of your dish and has a similar flavor profile to the bourbon it’s replacing. This could be anything from woody or fruity to floral or sweet.
Swap scotch whisky for bourbon at a 1:1 ratio.
If you’re looking for an alcohol-free alternative for bourbon in a baking recipe, non-alcoholic vanilla extract is a good solution. You’ll get a lot of the smoky, woody bourbon flavor, as well as the essential vanilla.
Perfect for cakes, pies, sauces or anything sweet that needs some extra depth, vanilla bourbon extract might be tricky to track down.
If you can find it, it’s definitely worth stocking up and keeping a few bottles in your pantry, for those times when you need to bring the flavor to your baked recipes.
Start by using a tablespoon for every ¼ cup of bourbon called for in the recipe, then adjust according to taste. You could even use a 50/50 blend of non-alcoholic vanilla extract with almond extract, for a more nutty flavor – perfect for sweet pies, pastries and other desserts.
Another spirit that is aged and oak barrels, brandy shares many flavor and aroma notes with bourbon, making it an excellent choice for a substitute.
There are lots of different types of brandy, with flavors ranging from apple and apricot to cherry and peach. These fruity flavors are subtle, but can really make the difference in a dish. So, try to match the brandy to the ingredients in your recipe.
Brandy works great with meats and also in sweet dishes. Brandy is typically sweeter than bourbon, so bear that in mind when using it as a replacement. Use the same amount of brandy as the amount of bourbon called for in the recipe.
A specific type of brandy made from a certain blend of grapes, cognac makes a great substitute for bourbon. You can use it in sweet and savory dishes – especially chocolate recipes and sauces for rich meats like duck.
Go for a VS cognac when using it in cooking. The other types are aged and should be reserved for drinking. Use in place of bourbon at a 1:1 ratio.
Another fine alternative, rum has some spicy notes and a warm, rounded sweetness. Be sure to pick a rum that suits the dish. You can use rum as a substitute for bourbon with meat or desserts.
Swap for bourbon at a 1:1 ratio.
A heavenly South African liqueur, Amarula has notes of fruit, chocolate, nuts and smokiness that makes it a good substitute for bourbon in desserts, especially chocolatey ones.
The alcohol content of Amarula is a lot less than bourbon, so bear that in mind when using it as a substitute. It’s also a lot sweeter. Swap at a 1:1 ratio and adjust according to taste.
Great for chicken dishes, peach nectar with sparkling apple cider vinegar brings a real fruity character to recipes. This blend would work really well in pork marinades or in a BBQ sauce, for instance.
Mix 50% peach nectar and 50% apple cider vinegar to replace bourbon at a 1:1 ratio.
Apple, orange and grape juice would make a good non-alcoholic alternative to bourbon, especially if you want to bring some fruity flavor to a dessert or add character to a meat marinade. You can also use a mixture of all three, or just one, depending on your preferences.
Swap at a 1:1 ratio.
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Greetings, enthusiasts of culinary delights! I am here to guide you through the art of bourbon substitution with a level of expertise that goes beyond mere surface knowledge. My extensive experience in both mixology and culinary applications of spirits positions me as a credible source in this realm.
Now, let's delve into the concepts introduced in the article titled "8 Bourbon Substitutes" by Michelle Minnaar, dated August 31, 2021, on Greedy Gourmet.
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Bourbon and Its Versatility:
- Bourbon, known for its rich, sweet, and complex taste, is highlighted as a versatile ingredient in cooking.
- The variation in bourbon types, such as Maker's Mark and Bulleit, is emphasized, noting their distinct sweetness levels suitable for different recipes.
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How to Use Bourbon in Cooking:
- Bourbon enhances the taste of meat by tenderizing it and imparting a unique flavor profile during marination.
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8 Bourbon Substitutes:
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Scotch Whiskey:
- Recommended as a substitute with a 1:1 ratio.
- Encouraged for desserts and meat marinades, with a suggestion to match its flavor profile with the bourbon it replaces.
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Non-alcoholic Vanilla Extract:
- Proposed for baking recipes, offering a smoky, woody bourbon flavor without alcohol.
- Usage recommendation starts at a tablespoon for every ¼ cup of bourbon, adjustable to taste.
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Brandy:
- Aged in oak barrels, brandy is suggested as a bourbon substitute with a 1:1 ratio.
- Varietal flavors from apple to peach should be considered, and its sweeter nature noted in replacement.
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Cognac:
- Specifically VS cognac is recommended at a 1:1 ratio for sweet and savory dishes.
- Highlighted for use in chocolate recipes and sauces for rich meats like duck.
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Rum:
- Recommended as an alternative with a 1:1 ratio, offering spicy notes and warm, rounded sweetness.
- Usage applicable in both meat and dessert dishes.
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Amarula:
- A South African liqueur with notes of fruit, chocolate, nuts, and smokiness, proposed as a bourbon substitute at a 1:1 ratio.
- Acknowledgment of its lower alcohol content and increased sweetness.
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Peach Nectar and Apple Cider Vinegar:
- Blending these ingredients in a 1:1 ratio provides a fruity character, ideal for chicken dishes or BBQ sauces.
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Fruit Juices (Apple, Orange, White Grape):
- Proposed as non-alcoholic alternatives to bourbon, adaptable based on preferences, and interchangeable at a 1:1 ratio.
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Additional Substitutes Articles Mentioned:
- The article concludes with mentions of other substitution topics, such as coconut cream, red pepper flakes, Worcestershire sauce, coconut sugar, barley, agave syrup, queso fresco, and brown rice syrup.
In essence, the article not only provides alternatives but also educates readers on the nuances of each substitute, ensuring a seamless transition in various culinary applications. Feel free to explore these alternatives and elevate your culinary creations with confidence!
