Cocktail Substitutions: What to Use When You're Out

A recipe calls for something you don't have.

Before you put your shoes on, check whether something on your shelf can do the same job. Every ingredient in a cocktail plays a role, and a swap works when the stand-in plays the same one.

Pairs of stand-ins lined up on a dark wooden bar: a lemon half and a lime half, a jar of honey and a small bottle of syrup, and two bottles of whiskey, with a brass jigger between them

The rule: swap within the role

Ask what the missing ingredient does. It is the base spirit, the sweetener, the sour, the bitter element or the bubbles. Replace it with something that does the same job, keep the amount the same, then taste and adjust. The drink will change character, and it will stay balanced.

Spirits

Bourbon and rye: Interchangeable in almost every recipe. Bourbon makes the drink rounder and sweeter, rye makes it drier and spicier.
Gin and vodka: Vodka can replace gin in most sours and highballs. You lose the botanical flavor, and the rest of the drink holds together.
Tequila and mezcal: Mezcal works anywhere tequila does and adds smoke. Try splitting the measure between the two for a gentler step.
Cognac and brandy: Any decent grape brandy can stand in for Cognac.
Light rum and aged rum: Aged rum in a Daiquiri is richer and darker in flavor, and well worth trying.

Liqueurs, vermouth and bitters

Orange liqueur: Triple sec, Cointreau and dry curaçao can replace one another. Grand Marnier works too and tastes richer, since it is built on Cognac.
Campari: Another red bitter aperitivo is the closest match. Aperol also works, and gives a lighter, sweeter and less bitter drink.
Sweet vermouth: One brand can replace another freely. With only dry vermouth on hand, add a small splash of simple syrup, and expect a lighter drink.
Angostura bitters: Any aromatic bitters will do the same job. Orange bitters are a softer, brighter alternative.

Citrus and sweeteners

Lemon and lime: Each can cover for the other at the same measure. Lime is sharper and lemon is rounder, so taste before you pour.
Simple syrup: Honey syrup, agave syrup and maple syrup all work. Each brings its own flavor, and maple is the strongest of the three, so start with a little less.
Superfine sugar: A teaspoon of sugar stirred into the citrus juice until dissolved replaces about ¼ oz of simple syrup.

Everything else

Egg white: Aquafaba, the liquid from a can of chickpeas, foams the same way. Use about 1 oz in place of one egg white.
Ginger beer: Ginger ale is sweeter and milder. Add an extra squeeze of lime to bring back some bite.
Soda water: Seltzer and sparkling mineral water are both fine.
Fresh herbs: Basil can replace mint in most shaken drinks and gives a more savory result.

When to go to the store

Some ingredients define the drink. A Negroni needs a bitter red aperitivo, and a Martini needs vermouth. When the missing piece is the heart of the recipe, make a different drink tonight and add the bottle to your list.

I work the other way around. I start from the bottles and ingredients you have and design a drink that needs nothing else. When you want to go further, I can include a bottle or ingredient you don't own yet and add it to your shopping list.

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