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KIRSCH:
Syrup or juice from black cherries, raspberries, boysenberries, currants, grapes or cherry cider.
COGNAC:
Juice from peaches, apricots or pears.
COINTREAU:
Orange juice, or frozen orange juice concentrate.
CREME DE MENTHE:
Spearmint extract or oil of spearmint diluted with a little water or grapefruit juice.
RED BURGUNDY:
Grape juice
WHITE BURGUNDY:
White grape juice
CHAMPAGNE:
Ginger Ale
CLARET:
Grape or currant juice, or syrup from cherry cider.
FLAMBE'S OR FLAMING DESSERTS:
The only substitute that might be used is a sugar cube soaded in lemon extract, then set atop a dessert and burned.
BEER OR ALE:
Chicken broth, white grape juice, or ginger ale
BRANDY:
Apple cider, peach or apricot syrup.
RUM:
Pineapple juice or syrup flavored with almond extract.
SHERRY:
Orange or pineapple juice.
RED WINE:
(unsweet) water, beef broth, boullion or consome, tomato juice (plain or diluted), diluted cider vinegar, or red wine vinegar, liquid drained from mushrooms.
WHITE WINE:
(unsweet) water, chicken broth, boullion or consome, ginger ale, white grape juice, diluted cider vinegar or white wine vinegar, liquid from canned mushrooms.
NOTE*** To cut sweetness of the syrups, dilute with water. Also use flavor extracts for interesting flavors.
MARINADES:
Substitute for 1 cup of alcohol with:
1 cup of citrus juice, Lemonade, Pineapple or Orange Juice.
1/2 cup of fresh lemon juice or orange juice.
1 cup of tomato juice diluted by 1/4 with water or vinegar.
1/2 cup of light soy sauce and 1/2 cup of citrus juice.
1/2 cup of light soy sauce and 2 TBLS of oil.
1 cup of teriyaki sauce
1/3 cup of balsamic vinegar
FOR COOKING:
Non-alcoholic cooking sherry
Non-alcoholic cooking wine
Raspberry extract (instead of Brandy)
Or you can burn the alcohol out of the liquor by heating the liquor in a pan and carefully lighting a match
