Rum vs. Bourbon

• Rum and bourbon provide different flavors to the palette due to both the different ingredients used to create them as well as the distilling process itself. With flavors milder than the traditional Scotch whiskey, Bourbon whiskey absorbing an oaky, distinct flavor from the oak barrels in which it is traditionally stored. Rum, on the other hand, is a tropical mainstay, and is created from sugar cane and often gives the taste of caramelized sugar. White rum has a milder flavor while amber, gold, brown or dark rum have a bolder flavor.

Substitution

• Determine whether the two alcohols are of equal proof, which is the percentage of pure alcohol contained within the liquid, which is typically 40 percent for these liquors. The alcohol will burn off when you heat it and it will leave behind any flavor it contained. Substitute an equal measure of white rum for the bourbon called for in the recipe, if you desire a milder flavor. Substitute an equal measure of dark rum for the bourbon called for, if you desire a bolder, stronger flavor in the dessert.

Flavoring

• Choose a flavored rum to add a specific flavor. Vanilla rum will add sweetness and a spiced rum’s flavors will complement the other flavors in brown butter cake. A citrus-flavored rum -- specifically orange -- complements the rich flavor of brown butter cake, as well. If you want the subtly sweet flavor of rum and the oaky taste of bourbon, use a couple of drops of bourbon extract in addition to any alcohol in what you are making.

Other Substitutions

• Omit the alcohol from this recipe by substituting an equal amount of milk in for the bourbon. Another option is to use one part vanilla extract combined with two parts water in lieu of each part bourbon called for. However, if you want to experiment, try different types of alcohol, from amaretto to an aged Scotch, to test the varieties of flavors that result from different alcoholic drinks. Sherry, cognac, or sour-mash whiskey also work well as substitutions for bourbon.