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Learn to make better drinks
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What to pour when a bottle is missing.
Spirits
Same family, a different accent.
If you have
Bourbon
Use Rye whiskey
Rye runs drier and spicier; great in Manhattans and many whiskey sours.
If you have
Rye whiskey
Use Bourbon
Bourbon is a little sweeter and softer if rye feels sharp.
If you have
Mezcal
Use Reposado or blanco tequila
You lose smoke; start with a splash of mezcal if you only have tequila.
Liqueurs & bitters
Keep the role; watch sweetness.
If you have
Cointreau / orange liqueur
Use Triple sec or another dry orange liqueur
Stay with a drier orange liqueur so the drink doesn’t turn candy-sweet.
If you have
Campari
Use Another red bitter aperitivo (Aperol is sweeter/lighter)
Aperol makes a softer, sweeter drink — not a 1:1 flavor match.
Citrus & sweeteners
Balance lives here.
If you have
Simple syrup
Use Agave syrup (use a touch less)
Agave is sweeter by volume — start around ¾ of the simple measure.
If you have
Fresh citrus juice
Use Don’t swap bottled juice if you can help it
Bottled lemon/lime flattens sours. If you must, cut sweetness slightly.
Foam & fizz
Texture and the long drink.
If you have
Egg white
Use Aquafaba (chickpea water)
About ¾ oz aquafaba replaces one egg white for foam.
If you have
Prosecco
Use Any dry sparkling wine
Keep it brut/extra-dry so spritzes don’t turn sugary.
If you have
Ginger beer
Use Spicy ginger beer over ginger ale
Ginger ale is sweeter and milder — fine in a pinch, less bite.