Substitutes for alcohol in recipes

From Jim Barricks’ website. His site is full of vegetarian, low-fat, low-cholesterol recipes, and I can’t wait to try some of them.

I haven’t tried the following substitutions yet, but I have often been looking for something like this.

Recipe calls for: Substitute an equal amount of

Sweet Sherry: Apple Cider
Sherry: Orange or Pineapple Juice
Dry Vermouth: Apple Juice
2 Tablespoons Bourbon: 2 teaspoons Vanilla extract
Grand Marnier or other orange-flavored liquer: Unsweetened Orange Juice Concentrate
Coffee Liquer: Coffee made 4-6 times stronger or double-strength espresso
Other Fruit Liquers: Use the syrup from canned fruit (reduced by boiling)
White Wine: White Grape Juice, chicken broth, ginger ale
Red Wine: Red Grape Juice, beef broth, tomato juice
Champagne: Ginger Ale
Claret: Grape juice, or syrup from cherry cider
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
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
Flambe’s or Flaming Desserts: A sugar cube soaked in lemon extract, then set atop a dessert and burned