Alcohol Substitutions

If your recipe calls for an alcoholic beverage, what can you use instead?

Cooking with alcohol adds flavor and depth to many dishes. But sometimes, using alcohol isn’t an option. You might not have it on hand or prefer not to use it at all. Whatever the reason, you can still make your recipes delicious with the right substitutions.

Fortunately, there are plenty of alcohol substitutions. Each one mimics the flavor profile and purpose of the alcohol in the recipe. For example, wine often provides acidity, while beer adds richness. Understanding these roles will help you choose the best replacement.

In this guide, I’ll explore common alcohol substitutions for cooking and baking. You’ll learn how to swap wine, beer, liqueurs, and spirits with everyday ingredients. We’ll also share tips for achieving similar flavors and textures.

Whether you’re preparing a sauce, marinade, or dessert, there’s always a way to adjust. With a bit of creativity, you won’t sacrifice taste or quality. These substitutions are also handy for kid-friendly meals or gatherings with non-drinkers.

So, let’s dive in and discover how to cook confidently without alcohol. You might even find some substitutions become your new go-to ingredients!

Sauces

After posting two recipes for Green Peppercorn sauce, I received an email from a gentleman telling me he does not drink any alcohol and would prefer not to use it in any recipe and what he could substitute for red wine.

That's a great question and one I'm asked a lot. The answer depends on what you are cooking and the type of alcohol the recipe calls for. Although most of the alcohol is cooked off in the process, I can respect someone's wishes not to handle it at all.

Why cook with an alcoholic beverage in the first place?

The main reason to cook with alcohol is to boost flavor. Red wine, for example, enhances a pan sauce when you use it to deglaze a sauté pan. Beer adds depth to a slow-cooked braise, leaving behind just a touch of alcohol while delivering bold flavor.

Think of holiday rum cakes. My Aunt Tess made rich rum cakes that could practically burn like logs in a fireplace. After a slice or two, we kids always felt a little drowsy during those meals at her house.

Alcohol also serves a functional purpose in cooking. Beer’s yeast helps bread rise, creating a light, airy texture. Acidic wine works in marinades to tenderize meat by breaking down its fibers. And in fondue, wine lowers the cheese’s boiling point, preventing curdling while creating a smooth, creamy texture.

Whether enhancing flavor or driving chemical reactions, alcohol has a unique role in the kitchen.

So what can home cooks use instead of alcoholic beverages?

Some more common substitutes are juices (especially grape, orange, apple, and cranberry), beef, chicken, vegetable stock, vinegar, and fruit syrups.

Extracts As Alcohol Substitutions

Extracts, like vanilla or almond extract, are concentrated flavoring agents made by steeping a flavor source in alcohol. The alcohol acts as a solvent, drawing out and preserving the flavors from ingredients such as vanilla beans, nuts, or citrus peels. It also ensures the extract has a long shelf life.

Most pure extracts contain a high percentage of alcohol—often 35% or more—similar to that of distilled spirits like vodka or rum. However, they are sold in grocery stores because they are classified as flavoring ingredients rather than beverages.

Extracts are not meant for direct consumption, and their small usage amounts in recipes ensure that only minimal alcohol remains in the final dish. In most cases, the cooking process further evaporates the alcohol, leaving only the flavor behind.

It’s also worth noting that not all extracts contain alcohol. There are alcohol-free extracts made with alternative solvents like glycerin, commonly used by people who avoid alcohol for dietary, health, or religious reasons. While these alternatives can replicate some flavors, the traditional alcohol-based extracts are often preferred for their purity and depth of flavor.

Understanding extracts helps you use them wisely in recipes while also knowing why they’re safe and legal to sell in your local store.

Most Commonly Used Alcohol Substitutions

Beer or Ale	non-alcoholic beer, chicken stock, beef stock or mushroom stock
Port	grape juice with a little lime zest, cranberry juice with a little lemon juice added, or orange juice
Red Wine	Concord grape juice, red wine vinegar, or non-alcoholic red wine
White Wine	white grape juice with a little white wine vinegar added or non-alcoholic white wine
Sweet White Wine	white grape juice with a pinch of powdered sugar added.
Champagne	ginger ale, sparkling cranberry or white grape juice, or sparkling apple cider
Coffee Liqueur	espresso, non-alcoholic coffee extract, or coffee syrup

Other Commonly Used Alcohol Substitutes

Amaretto	almond extract
Anisette	anise Italian soda syrup or fennel
Bourbon	vanilla extract, orange or pineapple juice or peach syrup
Brandy	brandy extract
Chambord	raspberry juice, syrup, or extract
Cherry Liqueur	syrup from a can or jar of cherries
Cherry Brandy	is the same as Cherry Liqueur
Cognac	juice from peaches, apricots, or pears
Cointreau	orange juice concentrate
Creme de Cacao	non-alcoholic vanilla extract, and powdered sugar
Creme de menthe	spearmint extract diluted in a bit of water
Kahlua	coffee liqueur
Rum	white grape juice, apple juice, or apple cider flavored with almond extract
Sherry	vanilla extract, orange or pineapple juice, or peach syrup
Vodka	white grape juice or apple cider mixed with lime juice