Out of something? Swap it.

The other one, 1:1

Freely interchangeable in most stirred drinks. Rye is drier and spicier; bourbon is rounder and sweeter — adjust sugar to taste.

Any decent brandy, 1:1

Armagnac or a solid grape brandy works. Avoid harsh bottom-shelf brandy in spirit-forward drinks.

White rhum agricole, 1:1

Closest match — both are fresh-cane spirits with that grassy funk.

White rum, 1:1

Cleaner and less funky (a Caipirinha becomes a Caipiroska in spirit).

Blanco tequila, 1:1

Same agave base, but you lose the smoke. Add a tiny drop of a peaty whisky if you want a smoky hint.

Pernod or pastis

Any anise spirit gives the same aromatic glass rinse. Use sparingly — a rinse, not a pour.

Grand Marnier, 1:1

Richer and rounder (orange + cognac). Slightly sweeter, so dial back any added sugar.

Orange curaçao, 1:1

Very close; curaçao is a touch sweeter and may be colored.

Ruby port + a dash of bitters

Adds the wine-y sweetness; bitters bring back the herbal edge. Not identical but works in a pinch.

Crisp dry white wine

Use a touch less — wine lacks vermouth's botanicals but covers the dryness.

Lillet Blanc

Softer and fruitier; the drink gets a little sweeter.

Any red bitter aperitivo, 1:1

Generic 'bitter rosso' liqueurs are made for exactly this.

Aperol, 1:1

Much lighter and sweeter, lower proof — the drink loses its bitter backbone.

Campari + a little simple syrup

Campari is far more bitter and higher proof; sweeten and lengthen to approximate Aperol's softness.

A small dose of another cherry liqueur

No perfect swap — maraschino is dry and funky, most cherry liqueurs are sweeter. Use less and expect a sweeter result.

Cold-brew concentrate + simple syrup

Roughly 2:1 coffee to syrup. Non-alcoholic, so the drink gets a touch weaker.

Chambord or another berry liqueur

Chambord (raspberry) is the easiest stand-in; the berry note shifts but the sweetness and color hold.

Fresh lemon juice, 1:1

A real pinch-hitter — lemon is rounder and less sharp. Always fresh; bottled juice tastes flat and metallic.

Fresh lime juice, 1:1

Brighter and more acidic. Again — squeeze it fresh.

Orange juice + a squeeze of lemon

Recreates the sweet-tart citrus balance when you have no grapefruit.

Equal parts sugar dissolved in hot water

It IS simple syrup — stir 1:1 sugar and warm water until clear, then cool. Two minutes, no excuse.

Superfine sugar, ~1 tsp per ½ oz

Shake well so it dissolves. Granulated may stay gritty in cold builds.

2 parts sugar : 1 part water

Sweeter and thicker than simple syrup, so it adds less water — use about ¾ the volume a recipe calls for in simple syrup.

Honey stirred with warm water, 3:1

Neat honey won't mix into a cold drink; thin it first. Maple syrup is a (distinct) backup.

Simple syrup + a drop of almond extract

Captures the almond note but not the silky body. Add a pinch of salt and orange-flower water if you have it.

Pomegranate juice simmered with sugar, 1:1

Real grenadine is just that. Pomegranate molasses + sugar also works — skip the neon bottled stuff.

Seltzer or sparkling water, 1:1

Effectively identical fizz. Tonic is NOT neutral — it adds sugar and quinine bitterness.

Soda water + simple syrup + lime

Approximates the sweetness, but you can't fake quinine's bitter snap.

Ginger ale + extra lime

Milder and sweeter — add lime to sharpen. Ginger syrup + soda gets closer to the spicy bite.

Any dry sparkling wine

Cava, Prosecco or Crémant all top a cocktail beautifully and cost far less.

Aquafaba (chickpea brine), ¾ oz per white

Whips to the same silky foam and is vegan. Dry-shake it the same way.