Add a twist to your next BBQ. This spicy hot whiskey adds a sweet and spicy cinnamon flavor to your favorite Meats. This recipe will impress your friends.
Ingredients
1 Teaspoon Olive Oil
1/2 Onion Minced
4 Cloves of Garlic Minced or 1.5 Tablespoons of Minced Garlic store bought
3/4 Cup Fireball Cinnamon Whiskey
2 Cups Ketchup
1/3 Cup Apple Cider Vinegar
1/4 Cup Worcestershire Sauce
1/2 cup Brown Sugar
1 Teaspoon Kosher salt
1 Teaspoon Cracked Peppercorn
1 Teaspoon Red Pepper Flakes
Additional Brown Sugar for sweeter sauce or add hot sauce to make spicier.
Directions
In a medium saucepan over medium-high heat, add olive oil and tilt sauce pan until bottom is coated with oil.
Add onion and garlic and sauté for a couple minutes until softened.
Pour in the Fireball Whiskey and blend together to combine.
Bring mixture to a boil and reduce heat to medium-low and let simmer for about 10 minutes
While the onions, garlic, and whiskey are simmering, in a medium bowl combine the ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, cayenne pepper, and hot sauce. Stir to combine.
When the onions have finished cooking in the whiskey, add the sauce mixture and stir together. Turn the heat back up to medium high and bring back to a boil. Once the barbecue sauce is boiling again, turn the heat back down to low and let simmer for 20 to 30 minutes. Taste the sauce and salt and pepper to taste. If you would like the sauce a little sweeter, then add 1 tablespoon at a time of brown sugar. If you prefer a spicier heat, then add 1 teaspoon of hot sauce at a time.
Store any unused barbecue sauce in airtight container and refrigerate for up to 2 weeks.
Nutrition Disclaimer We are not dieticians or nutritionist. Any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands you use.
I have made this and it is fabulous. Does anyone know if this can be canned so I have it on the shelf in my pantry? if so, details please, thank.