\nRum<\/b><\/td>\n | Liquor distilled frommolasses\u00a0or sugar syrup.<\/span><\/td>\n | For light rum, use\u00a0pineapple\u00a0juice flavored with almond extract. For dark rum, use molasses thinned with pineapple juice and flavored with almond extract. Or use rum extract flavoring.<\/span><\/td>\n<\/tr>\n\nSake<\/b><\/td>\n | Fermented rice drink.<\/span><\/td>\n | Rice vinegar.<\/span><\/td>\n<\/tr>\n\nSchnapps<\/b><\/td>\n | Flavored, colorless liquor.<\/span><\/td>\n | Use corresponding flavored extract such as peppermint, peach, etc.<\/span><\/td>\n<\/tr>\n\nSherry<\/b><\/td>\n | Fortified dessert wine, sweet or dry, some with a slightly nutty flavor.<\/span><\/td>\n | Orange or pineapple juice.<\/span><\/td>\n<\/tr>\n\nSouthern Comfort<\/b><\/td>\n | Bourbon mixed with peach liqueur.<\/span><\/td>\n | Peach nectar mixed with a little cider vinegar.<\/span><\/td>\n<\/tr>\n\nTequila<\/b><\/td>\n | Liquor made of the agave plant.<\/span><\/td>\n | Cactus\/agave nectar or juice.<\/span><\/td>\n<\/tr>\n\nTriple Sec<\/b><\/td>\n | Orange-flavored liqueur.<\/span><\/td>\n | Orange juice frozen concentrate or reduced fresh orange juice.<\/span><\/td>\n<\/tr>\n\nVermouth<\/b><\/td>\n | Wine-based drink infused with herbs. I may be sweet or dry.<\/span><\/td>\n | For sweet vermouth, use non-alcoholic sweet wine, apple or grape juice or aged\u00a0balsamic vinegar. For dry vermouth, use non-alcoholic white wine, white grape juice or white wine vinegar.<\/span><\/td>\n<\/tr>\n\nWhiskey (whisky)<\/b><\/td>\n | Distilled liquor.<\/span><\/td>\n | Bourbon, Scotch and whiskey may be used interchangably. Small amounts may be eliminated. Large amounts cannot be effectively substituted.<\/span><\/td>\n<\/tr>\n\nWhite Burgundy<\/b><\/td>\n | Dry French wine.<\/span><\/td>\n | Non-alcoholic wine, white grape juice diluted with white wine vinegar.<\/span><\/td>\n<\/tr>\n\nWhite wine<\/b><\/td>\n | Sweet or dry wine.<\/span><\/td>\n | Non-alcoholic wine, chicken broth or stock, diluted white wine vinegar or cider vinegar, white grape juice diluted with white wine vinegar, ginger ale, canned mushroom liquid, water. Formarinades, substitute 1\/4 cup vinegar plus 1 Tablespoon sugar plus 1\/4 cup water.<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\nAlcohol Burn Off Chart<\/h2>\n\n\n\nAlcohol Burn-off Chart<\/td>\n<\/tr>\n | \n\u00a0Preparation Method<\/td>\n | \u00a0Percent Retained<\/td>\n<\/tr>\n | \nalcohol added to boiling liquid & removed from heat<\/td>\n | 85%<\/td>\n<\/tr>\n | \nalcohol flamed<\/td>\n | 75%<\/td>\n<\/tr>\n | \nno heat, stored overnight<\/td>\n | 70%<\/td>\n<\/tr>\n | \nbaked, 25 minutes, alcohol not stirred into mixture<\/td>\n | 45%<\/td>\n<\/tr>\n | \nBaked\/simmered dishes with alcohol stirred into mixture:<\/td>\n<\/tr>\n | \n15 minutes cooking time<\/td>\n | 40%<\/td>\n<\/tr>\n | \n30 minutes cooking time<\/td>\n | 35%<\/td>\n<\/tr>\n | \n1 hour cooking time<\/td>\n | 25%<\/td>\n<\/tr>\n | \n1.5 hours cooking time<\/td>\n | 20%<\/td>\n<\/tr>\n | \n2 hours cooking time<\/td>\n | 10%<\/td>\n<\/tr>\n | \n2.5 hours cooking time<\/td>\n | 5%<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n | | | | | | | | | | | |