(From Eve)

* If the recipe calls for 2 tablespoons Grand Marnier or other orange-flavored liqueur, substitute 2 tablespoons unsweetened orange juice concentrate or 2 tablespoons orange juice and 1/2 teaspoon orange extract.
* For 2 tablespoons Amaretto, substitute ¼ to ½ teaspoon almond extract.
* For 2 tablespoons sherry or bourbon, substitute 1 to 2 teaspoons vanilla extract.
* For 2 tablespoons Kahlua, coffee, or chocolate-flavored liqueur, substitute 1/2 to 1 teaspoon chocolate extract plus 1/2 to 1 teaspoon instant coffee in 2 tablespoons water.
* For 1/4 cup or more of port wine, sweet sherry, brandy, or fruit-flavored liqueur, substitute an equal measure of unsweetened orange, apple or pineapple juice plus 1 teaspoon of corresponding flavored extract or vanilla extract.
* For 1/4 cup or more of white wine, substitute an equal measure of white grape juice or apple juice. (Try also: chicken broth or bouillon, ginger ale, or diluted cider or white wine vinegar.)
* For 1/4 cup or more of red wine, substitute an equal measure of red grape juice or cranberry juice. (Try also: tomato juice, diluted cider or red wine vinegar, beef broth or bullion.)
For beer or ale … try chicken broth, white grape juice or ginger ale.
For rum … use pineapple juice or syrup, flavored with almond extract.
For Kirsch … use syrup or juice from black cherries, raspberries, boysenberries, currants or grapes.
For Cognac … juice from peaches, apricots or pears.
For Cointreau … orange juice or frozen orange juice concentrate.