🔧 General

Bourbon Substitute for Baking: Complete Guide

Find the best substitutes for bourbon in baking recipes. Learn proper ratios, techniques, and tips for perfect baked goods without bourbon.

✓

Quick Answer

The best substitutes for bourbon in baking are whiskey, brandy, rum, or apple juice with vanilla extract for non-alcoholic options. Use a 1:1 ratio for most recipes.

Best Substitutes

Whiskey (any type)

1:1

Any whiskey can substitute for bourbon in baking

Best for:

cakescookiespiesbread puddingfrostings

Scotch, Irish whiskey, or Canadian whiskey all work well

Brandy

1:1

Fruit-based spirit with similar complexity

Best for:

cakescookiespiesdesserts

Slightly sweeter and fruitier than bourbon

Rum

1:1

Sugarcane-based spirit with similar sweetness

Best for:

cakescookiespiesdessertsfrostings

Darker rum works best for closer flavor match

Apple Juice + Vanilla Extract

1:1 + 1/2 tsp vanilla per 1/4 cup

Non-alcoholic substitute for bourbon

Best for:

cakescookiespiesfamily-friendly baking

Best non-alcoholic option for most recipes

Bourbon Extract

1/4 tsp per 1/4 cup liquid

Concentrated bourbon flavoring without alcohol

Best for:

frostingsice creamcakescookies

Very concentrated - use sparingly

Cooking Tips

  • 💡Bourbon works well in pecan pie, bread pudding, and fruit cakes
  • 💡It adds depth to chocolate desserts and frostings
  • 💡Bourbon pairs beautifully with brown sugar, vanilla, and spices
  • 💡For non-alcoholic baking, apple juice with vanilla is the best substitute
  • 💡The alcohol in bourbon cooks off during baking, so non-alcoholic substitutes work perfectly
  • 💡Bourbon extract is very concentrated - start with less and add more to taste
  • 💡For frostings and glazes, bourbon adds a sophisticated flavor
  • 💡Bourbon works well in both sweet and savory baked goods

Frequently Asked Questions