Tennessee Hollerin’ Whisky BBQ Sauce

2 c. bourbon
1 Tbsp. lemon juice
2 Tbsp. Worcestershire sauce
1/2 tsp. liquid smoke (opt)
4 Tbsp. dark molasses
1 c. ketchup
2 Tbsp. malt vinegar

Pour 1 cup whisky into saucepan. Bring to boil and reduce liquid to about two tablespoons. Don’t let alcohol flame. Add rest of whisky and other ingredients. Simmer over low heat for 30 minutes and reduce it by about a third. Use immediately or bottle it and keep in refrigerator for a month or more. Makes about two cups sauce.

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