Bourbon is an essential ingredient in many recipes, from holiday pies to sticky glazes. The spirit’s caramel and vanilla notes — courtesy of the charred oak barrels used for aging bourbon —add a lovely flavor to your dishes. A tablespoon or two can completely change a sauce or dessert.
So if a recipe calls for bourbon, don’t assume you can leave it out. Fortunately, if the liquor cabinet is empty or you prefer a non-alcoholic flavoring, there are reasonable substitutes for bourbon in cooking. (I can’t say the same about drinking, but for that you can sign up for a bourbon subscription so you always have some on hand.)
Here’s a closer look at how bourbon works in your recipes and the bourbon substitutes that deliver the best results.
1. How to use bourbon in cooking
Bourbon adds a warm, sweet flavor to food, nuanced with hints of vanilla, oak, caramel, and spices. It makes sauces brighter and helps meats become more tender. In baking, bourbon adds depth that goes especially well with chocolate, nuts, caramel, and brown sugar.
Recipes that use bourbon as an ingredient
- Glazes. A bourbon glaze gives ham, salmon, or chicken wings a warm, sweet shine.
- Pan sauces. A splash of bourbon makes these sauces taste and smell better.
- BBQ sauces. The caramel notes in bourbon give BBQ sauces a smoky-sweet depth.
- Desserts. Bourbon’s warmth goes wonderfully with desserts, especially pecan pie, bread pudding, and caramel sauce.
- Marinades. A bourbon marinade adds rich flavor to meats.
- Brines. Try adding bourbon to the brine for your next Thanksgiving turkey. You’ll thank me for that tip.
When a recipe calls for bourbon, it’s usually to add flavor — not for the booze. A good substitute should have the same sweetness, warmth, and depth as the real thing.
Read next: No-bourbon bourbon chicken
Best bourbon substitutes
Here are five reliable substitutes, two with alcohol and two without. For each, I included a substitution ratio and success tips to help you get the best results.
1. Whiskey or whisky
Bourbon is an American whiskey. If you have access to another type of whiskey, that will be closest substitute for bourbon. The options include rye, Canadian whiskey, Scotch, Irish whiskey, and Tennessee whiskey. Generally, other whiskeys are lighter, smokier, spicier, or drier depending on the style.
Use a 1 to 1 ratio when substituting another type of whiskey for bourbon. This substitution works well in sauces, marinades, glazes, and desserts. If the dish tastes sharp, add 1/2 teaspoon of brown sugar for every tablespoon of bourbon to make it sweeter.
2. Dark or aged rum
Dark and aged rum has notes of brown sugar, vanilla, and molasses. Note that gold rum can be milder, while dark rum is warmer.
Use a 1 to 1 ratio when substituting rum for bourbon. Rum works best with desserts, BBQ sauce, and other foods that have brown sugar or fruit. You may need to reduce the sugar in the recipe to avoid too much sweetness. Start with 2 teaspoons less sugar for every 1/4 cup rum.
3. Vanilla and apple juice
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You can substitute 2 teaspoons of apple juice with 1/8 teaspoon vanilla for every 1 tablespoon of bourbon. This combination adds a sweet, light, and warm flavor to caramel sauces, bread pudding, and pecan pie. If the dish seems like it’s missing something, add 1 teaspoon of apple cider vinegar for more warmth and tang.
Read next: No-bourbon pecan pie
4. Apple cider vinegar, water, and brown sugar
For every tablespoon of bourbon, swap in 1/2 tablespoon of apple cider vinegar, 1/2 tablespoon of water, and 1/2 teaspoon of brown sugar. You can use this bourbon substitution for BBQ sauces, marinades, pan sauces, and braises. For desserts, use apple juice instead of apple cider vinegar.
5. Peach nectar
Peach nectar stands in for bourbon with its fruity, rich, and slightly sweet flavor. You can substitute it with a 1:1 ratio in glazes, fruit sauces, and summer desserts. You can also add a drop of vanilla and reduce the other sugars in the recipe slightly.
Frequently asked questions about cooking with bourbon
What is bourbon?
Bourbon is a type of American whiskey that is mostly made from corn and aged in new charred oak barrels. It has to have at least 51% corn and age in barrels that give it the distinctive flavors of vanilla, caramel, and toasted oak. Those same flavors make bourbon great for cooking.
When is the best time to add bourbon to recipes?
The flavor you get depends on when you add the bourbon. Add it near the end of cooking for a strong bourbon flavor. Add it earlier and let it cook down for a sweeter taste. Add bourbon to batters and custards before baking them, or stir it into caramel sauces after they come off the heat.
What is the best thing to use instead of bourbon in pecan pie?
Apple juice and vanilla are the best alcohol-free substitutes for pecan pie. It keeps the filling warm, sweet, and tasty without adding any harsh notes. Dark rum is the closest tasting alcohol to pecan-based desserts.
Cooking with bourbon
Bourbon is a flavorful whiskey that works magic in recipes, in cases where you’ll need a substitute there are simple ones you can try like the ones listed in this article. Other times where the recipe calls for just a small amount of bourbon you could just substitute with water or another flavorful alternative of your choice.
Last update on 2025-11-17 / Affiliate links / Images from Amazon Product Advertising API
