Baking question

[Happydaze2]

I’ve found a recipe for little pastries with a filling of melted butter, brown sugar, chopped dates, 25ml whisky and 25ml Drambuie. I’m keen to try it but need it to be alcohol-free - any suggestions for what I could use as a substitute?

Orange juice?

Honey?
Apple juice?

Drambuie is sweet so honey & then oJ instead of whisky

Google "alcohol free whiskey flavouring" and a lot products are available. Lots of recipes don't work if there's alcohol in the mix, or adding actual whiskey would make it too liquid.

Alternatively if you have the alcohol but are making it for someone who doesn't indulge - the boiling/evaporation point of alcohol is 78C. Get a cooking thermometer put a 50:50 mix of the alcohol ingredients into a small saucepan measuring the temperature as you go. It will heat up gradually to 78 degrees and pause there for a few minutes bubbling gently while all the alcohol evaporates off. When the temperature increases above 78C but below 100C the liquid in the pan is now basically water flavoured with the whiskey trace elements - all the alcohol is now in the atmosphere of your kitchen. Use 50ml of that liquid in your recipe.

Alcohol (ethanol) and water form an emulsion. You cannot separate them by boiling the alcohol off at 78°C.
That's why distillation columns have plates in them to 'break' the emulsion, and why the old copper alambics have all the curves.