In article >, Doug Freyburger >
wrote:

> Steve Freides wrote:
> > Janet Bostwick wrote:
> >> "Malcom \"Mal\" Reynolds" > wrote:
> >
> >>> Friend is making some ethnic food, don't remember what but it may
> >>> contain hibiscus flower water/simple syrup that calls for 4 oz of
> >>> tequila. She doesn't drink so has no need of a bottle, doesn't know
> >>> anyone that drinks tequila so she's wondering what might (be easier
> >>> to) substitute.
> >
> >> What everyone is trying to say is that there is no flavor substitute
> >> for tequila Buy a bottle and save it to use for something else or
> >> give it away.
> >
> > That doesn't mean another liquor couldn't be substituted - would taste
> > different but still might taste OK as long as authenticity isn't
> > required. Vodka would give you the alcohol without the flavor, and who
> > knows, maybe vermouth would OK.
>
> If alcoholism is in the mix anywhree make it without the tequila. Don't
> bother with a substitute just remove that ingredient.
>
It's just that when she tries a new recipe, she likes to stick to the ingredient
list as much as possible



> If the reason for not drinking is some other form of aversion to alcohol
> I have seen concentrated runm, bourbon and brandy flavoring in the
> baking section at the better grocery stores.

I've seen that, but not for tequila