9 Best Substitutes for Rum – Perfect for Baking & Cooking

Baking without rum can be a challenge. The liquor adds flavor and helps baked goods rise, but it can be replaced with other ingredients without sacrificing taste or texture.

This article will explore a few substitute options for rum in baking and give you the ratios you need to make the swap. We’ll also provide some examples of recipes where we’ve used substitutes with great results.

Substitutes for Rum in Baking or Cooking:

  1. Gin
  2. Brandy
  3. Cognac
  4. Rum extract
  5. Tequila
  6. Sherry liquor
  7. Apple juice
  8. White grape juice
  9. Apple cider vinegar


Gin is a refined cocktail made with juniper berries, so it imparts a similar flavor to rum. You can use 2 teaspoons of gin instead of 1 teaspoon of rum.

Gin works well in both savory and sweet dishes, so it can be a great way to add depth of flavor to your baking.

Ultimately, using gin as a substitute for rum can help you create unique and flavorful dishes that will stand out from the crowd.


Brandy is made from distilled wine or fermented fruit mash. It is typically sweet and used as a cooking ingredient in many desserts. Brandy can be used as a substitute for rum in baking.

Brandy imparts a similar flavor profile to rum, but it is not as harsh. The fermented fruit mash that brandy is made from gives it a sweeter flavor that can enhance the flavors of many desserts.

Brandy is also a good choice for baking because it has a lower alcohol content than rum. This means that it will not cause your baked goods to become overly boozy.

When substituting brandy for rum, be sure to use an equal amount of liquor to maintain the desired flavor profile in your recipe.


Cognac is a type of refined white wine that is made from grapes grown in the Cognac region of France. It is typically drier in taste than rum, with a more complex flavor that includes notes of vanilla, oak, and fruit.

Cognac can be used as a substitute for rum in baking and can be used for both sweet and savory foods. However, cognac is generally more expensive than rum, so it may not be the best choice for budget-conscious bakers.

When using cognac as a substitute for rum, you may need to adjust the amount of sugar in the recipe to account for the sweetness of the cognac.

Rum extract

Rum extract is a great way to add a rich, concentrated rum flavor to your baking, without having to use actual rum. It is particularly used for fish or poultry.

Here are some general tips for using rum extract as a substitute in your baking: For every 2 tablespoons of rum called for in the recipe, substitute 1.5 tablespoons of rum extract.

Remember, rum extract is very concentrated, so start with less and then add more to taste.


Tequila is a type of distilled alcoholic beverage made from the blue agave plant. It is most commonly thought of as a party drink and is often used in mixed drinks and shots, but it can also be used as a substitute for rum in baking.

Tequila has a sweet and gentle taste that is similar to rum, making it a good choice for baked goods. When substituting tequila for rum, use a 1:1 ratio.

Tequila is best used as a replacement for rum in fish dishes. The subtle sweetness of tequila pairs well with the delicate flavor of fish. You can also use it in fruit pies or tarts. The combination of tequila and fruit creates a unique and delicious flavor that will surely impress your guests.

Sherry liquor

Sherry is a type of fortified wine made from white grapes. It has a slight sweetness and a little acidity, which makes it a good substitute for rum in baking.

Sherry is made by blending wines from different grape varieties and aging them in oak barrels. The resulting wine has a sweet and nutty flavor with notes of vanilla and caramel.

It is a good choice for baking because it adds depth of flavor to cakes and other desserts. It can also be used in savory dishes, such as sauces and stews.

When substituting sherry for rum, use the same amount of sherry as you would rum.

When baking with sherry, I like to use a lighter variety, such as dry sherry. The dry varieties have less sugar and are less sweet, so they don’t overpower the other flavors in the recipe.

Apple juice

Apple juice is a great substitute for rum in baking. It is comparably citrusy and acidic, so it works well in recipes that call for rum. Apple juice also has sweetness and body, which makes it a good substitute for rum in cakes and other desserts.

To replace rum with apple juice, simply use 1/2 tbsp of apple juice for every 1 tbsp of rum called for in the recipe. But you may need to experiment with the amount of apple juice you use, depending on how strong you want the flavor to be.

Also, keep in mind that it will make your baked goods moister, so you may need to adjust the cooking time accordingly.

White grape juice

White grape juice is an excellent non-alcoholic substitute for rum in baking. The sweet, refreshing taste of white grape juice complements the flavor of most desserts without overwhelming them.

When substituting white grape juice for rum, use 1/2 cup of grape juice for every tablespoon of rum called for in the recipe. You may need to adjust the amount of sugar in the recipe if the grape juice is particularly sweet.

However, overall, using white grape juice as a substitute for rum will result in a delicious and refreshing dessert.

Apple cider vinegar

Apple cider vinegar is a great substitute for rum in baking. It has a strong taste, so it works well in recipes that call for a lot of rum. It is also unsweetened and unfiltered, so it doesn’t add any unwanted sweetness to your baked goods.

And because it’s made from aged apple juice, it has a deep, rich flavor that enhances the flavors of your other ingredients.

Use one teaspoon of apple cider for every two spoons of rum in the recipe.


What is the best substitute for rum in baking?

Apple juice, white grape juice, sherry liquor, and apple cider vinegar are all good substitutes for rum in baking. They have a similar flavor to rum and can be used in the same amounts. Experiment with each substitute to see which one you like best.

Why do we use rum for baking?

There are several reasons why rum is a popular choice for baking. First, rum has a distinctively sweet and mellow flavor that can enhance the flavor of many desserts.

Second, rum is a versatile ingredient that can be used in both sweet and savory dishes. And finally, rum is relatively inexpensive and easy to find in most supermarkets.


Baking without rum can be a challenge, but it’s not impossible. There are several substitutes for rum that you can use in your baking recipes. Each substitute has its own unique flavor and properties, so you may need to experiment to find the best one for your recipe.

But with a little trial and error, you’ll be able to bake delicious rum-free desserts that your family and friends will love.