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I'm trying to make a placebo alcoholic drink - something strong (cognac, whiskey or vodka). Is it possible to make a drink containing absolutely no alcohol taste like it's got 30 or 40% alcohol? What can I add to give it that "kick"?

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    $\begingroup$ Genuinely interested if there might be a combination of chemicals out there safe for human consumption that would mimic the taste of spirits. I doubt I'll get my answer from cooking websites. My intention is not finding the recipie for the perfect mocktail; I'm conducting a small experiment. I have limited knowledge on chemistry which is why I'm here - please help! It's for a good cause. $\endgroup$ – Nazli Erdoğan Dec 18 '16 at 16:08
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    $\begingroup$ I'm voting to reopen the question. The perception of what makes a typical cognac, brandy or whisky definitely has a scientific background. The fingerprint of volatile compounds has been examined by GC/MS for brandy, cognac (brandy) and whisky $\endgroup$ – Klaus-Dieter Warzecha Dec 19 '16 at 7:29
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    $\begingroup$ This is a tough one. Most of the things I can think of would have some combination of still being intoxicating, tasting bad, and giving you serious liver damage. $\endgroup$ – Aesin Dec 19 '16 at 12:37

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