Out of Whiskey, one case

Non-alcoholic substitute for whiskey

4 options, ranked, with the exact amount

Use thisBest of 4 options

Use Apple cider + vanilla

¼ cup cider + 1 tsp vanilla for every ¼ cup of whiskey

In cooking and baking, replace whiskey with the same amount of apple cider or strong black tea, plus 1 teaspoon of vanilla per ¼ cup. For barbecue sauce, add one drop of liquid smoke as well. The cider gives sweetness and fruit, the tea gives the bitter, oaky edge, and the vanilla covers the barrel flavor. Standard vanilla extract is itself about 35 percent alcohol, so use an alcohol-free vanilla flavoring if the dish must have none.

Verdict —: You'll taste it
The tweak —: Stir the vanilla into the cider and use it measure for measure. For barbecue sauce, add 1 drop of liquid smoke per ¼ cup, and cut the recipe's sugar slightly, since cider is sweeter than whiskey.
Best for —: barbecue sauce and glazes
Pantry —: Likely in your cupboard

One casethe full whiskey card

Every option, one card

Ranked

Whiskey substitutes compared
#	Substitute	Instead of ¼ cup whiskey	Verdict
1	Apple cider + vanillabarbecue sauce and glazes	¼ cup cider + 1 tsp vanillaYou'll taste it	You'll taste it
2	Strong black tea + vanillafruitcake and soaking dried fruit	¼ cup tea + 1 tsp vanillaYou'll taste it	You'll taste it
3	Beef or chicken brothpan sauces for steak and pork	¼ cupYou'll taste it	You'll taste it
4	Zero-proof whiskey alternativemocktail versions of an old fashioned, whiskey sour or highball	1 oz per 1 ozYou'll taste it	You'll taste it
Not a swap	Any alcohol-free liquid for flambe	not a swapNot for this	Not for this

What changesWhat changes, option by option4 options

Apple cider + vanilla

sweeter and fruitier, with no burn

Unfiltered apple cider or apple juice has the fruity sweetness of a bourbon, and vanilla is one of the main flavors whiskey takes from the barrel. Together they fill the gap in a sweet, sticky sauce.

Best for: barbecue sauce and glazes, baked beans and pulled pork, bread pudding, pecan pie and caramel sauce
Prep: Stir the vanilla into the cider and use it measure for measure. For barbecue sauce, add 1 drop of liquid smoke per ¼ cup, and cut the recipe's sugar slightly, since cider is sweeter than whiskey.
Where it fails: Dry, savory pan sauces, where the sweetness is out of place, and drinks. Hard cider is alcoholic; use the non-alcoholic kind.

For a dish with no alcohol at all, use alcohol-free vanilla flavoring. Regular vanilla extract contains alcohol.

Strong black tea + vanilla

dry and slightly bitter, with no sweetness

Tea brewed double strength brings tannin and a slight bitterness, which is the part of whiskey that stops a glaze or a cake from tasting like plain sugar.

Best for: fruitcake and soaking dried fruit, chocolate cakes and frostings, savory sauces, chili and marinades
Prep: Steep 2 tea bags in ½ cup of boiling water for 5 minutes, cool, then measure and add the vanilla.
Where it fails: It adds no sweetness, so a recipe that leaned on bourbon for that may need a little brown sugar, added to taste.

A smoky tea such as lapsang souchong stands in for a peated Scotch.

Beef or chicken broth

savory and rounder, with none of the oak or sweetness

For savory cooking where the whiskey is there to deglaze the pan and deepen a sauce, broth does the deglazing and adds body.

Best for: pan sauces for steak and pork, stews and braises, cream sauces with mushrooms or peppercorns
Prep: Deglaze with the broth, reduce it by half, and finish with a small splash of cider vinegar to taste for the sharpness the whiskey gave.
Suits: alcohol-free
Where it fails: Desserts, and any recipe where whiskey is named in the title.

Zero-proof whiskey alternative

oaky and spiced, thinner, with no warmth from alcohol

Bottled non-alcoholic spirits made to taste of oak, smoke and spice. They are the only option here meant for the glass.

Best for: mocktail versions of an old fashioned, whiskey sour or highball, cooking, measure for measure
Prep: Use it in the same amount as whiskey. In mixed drinks it does better with citrus, ginger beer or bitters-style flavorings than served neat.
Where it fails: Sipped neat it does not pass for whiskey, and it will not flame.

Some are labeled non-alcoholic but contain up to 0.5 percent alcohol. Check the label if that matters. Cocktail bitters also contain alcohol.

Any alcohol-free liquid for flambe

not applicable

A flambe burns the alcohol vapor above the pan. Cider, tea, broth and zero-proof spirits have nothing to light.

Best for: none: skip the flame and simmer the substitute into the sauce
Where it fails: Bananas Foster-style desserts, flamed steaks and Christmas pudding will not ignite. Add the substitute, simmer 1 to 2 minutes and serve without the flame.

Tips for substituting whiskey

5 tips

Barbecue sauce: for each ¼ cup of whiskey use ¼ cup apple cider, 1 teaspoon vanilla and 1 drop of liquid smoke. Liquid smoke is strong; measure it by the drop.
For 1 tablespoon of whiskey, use 1 tablespoon of cider or tea and ¼ teaspoon of vanilla.
Small amounts can be left out. If a recipe has 1 or 2 tablespoons of whiskey among cups of other liquid, replace it with water or more of the liquid already in the recipe.
Cider is sweeter than whiskey. In a glaze, hold back 1 to 2 teaspoons of the sugar per ¼ cup of cider, then taste and add it back if needed.
Rum, brandy and bourbon extracts are not alcohol-free. Like vanilla extract, most are made with alcohol; read the label.

Questions

4 questions

What is a non-alcoholic substitute for whiskey in barbecue sauce?

Apple cider in the same amount, with 1 teaspoon of vanilla and 1 drop of liquid smoke per ¼ cup. The cider replaces the sweetness, the vanilla the barrel flavor and the smoke the char. Simmer the sauce as the recipe directs.

Does the alcohol in whiskey cook off?

Only partly. USDA figures show that a dish simmered 15 minutes keeps about 40 percent of the alcohol added, and one cooked 2 ½ hours still keeps about 5 percent. A flambe keeps about 75 percent. If the dish needs to be alcohol-free, use a substitute.

What can I use in place of whiskey or bourbon in baking?

Strong black tea or apple cider, measure for measure, with 1 teaspoon of vanilla per ¼ cup. Tea suits fruitcake and chocolate; cider suits pecan pie, bread pudding and caramel. For a tablespoon or two, extra vanilla alone is enough: use 1 teaspoon and make up the rest with water.

Is vanilla extract alcohol-free?

No. Pure vanilla extract is at least 35 percent alcohol by US standards. A teaspoon spread through a whole recipe is a very small amount, but if you avoid alcohol entirely, buy a vanilla flavoring labeled alcohol-free, which is usually made with glycerin.