Substitutions / brandy
What to use instead of brandy
Use cognac in equal amounts. A French brandy by another name — nearly identical in flavor, just typically smoother and pricier.
Every option, best first
| Use instead | How much | What changes |
|---|---|---|
| Cognac | 1:1 | A French brandy by another name — nearly identical in flavor, just typically smoother and pricier. |
| Dark rum | 1:1 | Warmer, slightly sweeter, with a molasses undertone that works well in baking or cocktails but shifts the flavor profile. |
| Bourbon | 1:1 | Adds a vanilla-oak note in place of brandy's fruity warmth — works in most recipes but noticeably different in delicate sauces. |
How much is a cup of brandy?
Substituting by volume and weighing are different problems, and the second one has an exact answer. Weigh brandy in grams →
A word on how to read these
A substitution is a trade, not an equivalence. The ratio gets the quantity right; the third column is the part worth reading, because it tells you what you are giving up. In a stew, most of these are invisible. In a cake — where flour, liquid, fat and leavening are in a fixed relationship — the same swap can change the crumb.
Why baking notices and stew doesn't →
Where these came from
These substitutions were written by Gather's own kitchen model — the same one the app uses when you tap an ingredient and ask what else would work — then checked and saved as a fixed list in July 2026. Nothing on this page is generated while you read it. They are a good starting point and not a substitute for tasting as you go.