Maker's Mark Whiskey Substitute.

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I see a lot of sauce recipes on here that call for Maker's Mark Whiskey. I was wondering if there were any cheaper subs. Just wondering as that one is not at my local store right now. Thanks

I'd just ask for something cheaper at a liquor store. If you don't like whiskey to much look for the mini btls it will only be a couple bucks even for the higher end stuff.
 
Yeah, I don't use Maker's Mark to cook with. Waste of decent bourbon.  I use a cheap brandy (Christian Bros), or cheap bourbon (American Pride or ..... I'll stop there so I don't step on anyone's favorites), in sauces and recipes. 

Occasionally you find a decent cheap liquor to actually drink.       
 
I've never tried it, but I found "Bourbon Powder" flavoring in a google search.  A ounce is $2.31 and a pound is $33.26.  No info on what quantity to use though.  Hell, a pound of powder costs less than a bottle of Maker's Mark and it has to flavor a lot more than the bottle will.
 
Between the small amount used in a sauce, cooking it and all the other bold flavors, the nuance flavors of high end bourbon would be lost. Uness the booze is a primary flavor, Chicken Marsala, I cook with Rot Gut spirits and box wines. I do have to say the Peter Vella box wine is very good. I like the semi-sweet Delicious Red and White. They have Dry varietals as well. A glass goes in the sauce and gets refilled for the Chef...JJ
 
Here in Ohio there is also half-strength liquor, 42 proof = 21% alcohol. Half as expensive, too. You might scoff but I've used the low-power bourbon in cooking and the flavor is just fine.

Powdered bourbon, huh? Hello, brownie mix...
 
For a cheap bourbon alternative, go with Evan Williams! Whether in recipes or on mixed drinks, no use paying for jack or makers when the taste and smoothness is not an issue.
 
Not all MM is the same  

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I am somebody....BAAAHAHAHAHA

 
When I cook with wine, I stick with the axiom that if you wouldn't drink it, don't cook with it. I'm not sure that's true with spirits but I still stick by it. I think the previous suggestion of Evan Williams isn't a bad idea. It's a good mixer, so it should be just fine in a sauce.
 
When I cook with wine, I stick with the axiom that if you wouldn't drink it, don't cook with it. I'm not sure that's true with spirits but I still stick by it. I think the previous suggestion of Evan Williams isn't a bad idea. It's a good mixer, so it should be just fine in a sauce.

Yeah, I kind of abide by the same rule. Of course what I like to drink and what I will drink are two different animals. Now if I'm cooking with bourbon I'm obviously going to sample some of it to make sure it didn't go bad which is why I didn't suggest Evil Bill. But I wouldn't ever be pouring 1792 or Blantons into a sauce.
 
Yeah, I kind of abide by the same rule. Of course what I like to drink and what I will drink are two different animals. Now if I'm cooking with bourbon I'm obviously going to sample some of it to make sure it didn't go bad which is why I didn't suggest Evil Bill. But I wouldn't ever be pouring 1792 or Blantons into a sauce.

Can't argue that one!
 
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