I have a question about the recipe "Pork Chops with Flaming Apricot Bourbon Sauce" from gingerroot. I find myself with all the ingredients except the bourbon. Is there something I can use as a substitute?
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hardlikearmour is a trusted home cook.
I think whiskey or brandy would make reasonable substitutes. I bet Calvados would also work well.
I always think of boubon as sweet whisky, right or wrong. It does have a different taste from other whiskies, but I have used rye as a sub and have had more luck using a dark rum as a sub. The rum can offer the sweetness of the bourbon
That's a great question. Since this was my first real foray into flaming food, I don't have a perfect answer. I think hardlikearmour and usuba dashi's suggestions are great - what I love about bourbon is the smoky, complex flavor, without too much burn. Recently, I actually tried an old style Jamaican rum that reminded me of a whiskey. I'd start with what you do have, keeping in mind their suggestions. I'd love to know what you use and how it turns out!