[header] How to substitute cooking alcohols [title] Exchange bourbon for vanilla extract. [step] Bourbon is a sweet kind of whiskey produced in america. To duplicate the sweet flavor imparted by bourbon, use 1½ to 2 tsp (7.4 to 10 ml) of vanilla extract.
[header] How to substitute cooking alcohols [title] Exchange bourbon for vanilla extract. [step] Bourbon is a sweet kind of whiskey produced in america. To duplicate the sweet flavor imparted by bourbon, use 1½ to 2 tsp (7.4 to 10 ml) of vanilla extract.
To obtain the bourbon extract, you will need to strain the bourbon. Pour the strained bourbon into a clean glass or coffee grinder. When replacing the bourbon with vodka, you will need to substitute far more. [substeps] Tilt a large glass and stir in only enough vodka to coat the insides of the glass and taste test the bourbon for sweetness. Mix it into your recipe in the same fashion described for adding the bourbon. [substeps] For recipes that call for less bourbon or that are suited to lighter intensity sweetness, use less vanilla extract. Place 1 tsp (5 ml) of bourbon in a glass and garnish with a crushed ice cube and a dash of lemon juice. [substeps] If you like kentucky whiskey, you may substitute the lemon juice for the vanilla extract.