Brandy is a versatile ingredient used in cooking, baking, and cocktails to add warmth and complexity. Its fruity and slightly spiced flavor enhances sauces, desserts, and classic drinks. If you’re out of brandy, several substitutes can replicate its function in recipes, from alcohol-based alternatives to non-alcoholic options.
What Is Brandy?
Brandy is a distilled spirit made from fermented fruit juice, most commonly grapes. Its name comes from the Dutch word brandewijn, meaning “burnt wine,” referring to the distillation process. Brandy is typically aged in wooden barrels, giving it its characteristic warm, rich flavor with notes of caramel, fruit, and subtle spices.
It’s widely used in cooking to deglaze pans, create flavorful sauces, and flambé desserts. Brandy also plays a key role in classic cocktails like the Sidecar and Brandy Alexander.
6 Substitutes for Brandy
1. Bourbon
Bourbon offers a bold and slightly sweet flavor with hints of caramel, vanilla, and oak, making it an excellent substitute for brandy in flambéing or cocktails. Its rich profile enhances the depth of desserts and drinks while maintaining the same alcohol strength. Use it as a 1:1 replacement.
Recipes: Great for flambéing fruits or creating cocktails.
2. Sherry (Dry)
Dry sherry is an ideal substitute for brandy in cooking, especially for deglazing pans or creating sauces. It has a nutty, slightly fruity flavor that complements both savory and sweet recipes. Avoid sweet sherry unless the recipe explicitly calls for added sweetness.
Recipes: Perfect for deglazing, gravies, or savory sauces for meats.
3. Dry White Wine
Dry white wine is another excellent option for deglazing and making sauces. Its crisp acidity and subtle fruitiness work well in savory recipes where brandy adds brightness and depth. Use it as a direct substitute in cooking, however it will lack some of the warm richness of brandy.
Recipes: Best for pan sauces, seafood dishes, or vegetable-based recipes.
4. Unripe Grape Juice (Non-Alcoholic)
Unripe grape juice (often sold as verjus blanc) is a great non-alcoholic option for recipes requiring brandy’s fruity acidity. It adds a gentle tang without overpowering the dish and works particularly well for deglazing or making sauces.
Recipes: Suitable for deglazing meats, sauces, or as a base for non-alcoholic reductions.
5. Apple Cider Vinegar (Diluted)
Apple cider vinegar, when diluted with water at a 1:1 ratio is a good substitute that provides some acidity and fruity like brandy. While it’s not an exact match, it works well in recipes that need a mild acidic kick, such as sauces or glazes.
Recipes: Ideal for marinades, glazes, or as a base for pan sauces.
6. Dark Rum
Dark rum offers a rich, molasses-like sweetness with warm spice notes, making it an excellent substitute for brandy in flambéing, desserts and cocktails. Its depth of flavor complements many types of desserts and adds complexity to cocktails.
Recipes: Perfect for flambéing fruits, rum-based cocktails, or tropical desserts.
Tips for Using Substitutes
- Flambéing and Cocktails: Bourbon and dark rum are the best choices for flambéing or strong cocktails where you need a high alcohol percentage.
- Cooking and Sauces: Dry sherry and white wine are ideal for deglazing pans and creating rich sauces.
- Non-Alcoholic Alternatives: Unripe grape juice or diluted apple cider vinegar add brightness and tang without alcohol.