June 20, 2023 by Anna-Bet Stemmet
Have you tried boozy sauces yet? Sauces are the secret tools of every chef, adding depth, flavour, and richness to everyday dishes. While traditional sauces have a solid place in the lineup, incorporating a smidge of booze into your culinary creations can take your cooking to a whole new level.
Alcohol-laced sauces infuse tantalising flavours and provide a delightful twist that can elevate almost any dish into a culinary masterpiece. So, let’s explore the art of incorporating spirits into sauces and get you started on your brand-new kitchen adventure.
Why Boozy Sauces?
Boozy sauces are a fantastic way to infuse your dishes with unique and complex flavours. Alcohol acts as a flavour enhancer, amplifying the taste profiles of other ingredients in the sauce. Additionally, alcohol’s ability to evaporate during cooking leaves behind the essence of the spirit, intensifying the overall taste of the sauce.
Here are a few of our favourites to try at home when you feel like adding a little flair to your go-to creations:
1. Boozy Cranberry Sauce
Great with: Chicken, turkey, and pork roasts, or as a special twist to your charcuterie board.
- 360g fresh cranberries
- 1 cup granulated sugar
- 1/2 cup orange juice
- 1/4 cup SKYY Vodka
- Combine the cranberries, sugar, and orange juice in a medium saucepan, combine the cranberries, sugar, and orange juice.
- Cook over medium heat, stirring occasionally, until the cranberries burst, and the mixture thickens slightly (about 10-15 minutes).
- Remove from heat and stir in the SKYY Vodka.
- Allow the sauce to cool completely before serving.
TOP TIP: Swop out the vodka for Wild Turkey 101 Bourbon to make this into a boozy bourbon cranberry sauce.
2. Boozy Bacon Barbeque Sauce
Great with: Grilled meats, ribs, and hamburgers or stirred into your favourite homemade baked beans.
If you love your barbecue sauces with a twist, you’ve got to try this bacon-laced BBQ sauce featuring bourbon and liquid smoke.
- 1 cup ketchup
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup Wild Turkey 101 Bourbon
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1/2 teaspoon liquid smoke (optional)
- 4 slices cooked bacon, chopped
- Combine the ketchup, brown sugar, vinegar, bourbon, Worcestershire sauce, mustard, and liquid smoke in a saucepan.
- Stir in the chopped bacon.
- Bring the mixture to a simmer over medium heat and cook for 10-15 minutes, stirring occasionally, until the sauce thickens.
- Remove from heat and let it cool before using it as a barbecue sauce.
TOP TIP: Store in an airtight container in your fridge and use within 1 –2 weeks.
3. Boozy Caramel Sauce
Great with: Ice cream and boozy milkshakes, drizzled over waffles and pancakes, poured over apple pie or enjoyed as a delicious twist to a classic Bananas Foster.
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1/4 cup Bisquit & Dubouché Cognac
- Combine the sugar and water in a medium saucepan
- Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture turns golden brown.
- Remove the saucepan from the heat and carefully stir in the heavy cream. Do this part slowly as the mixture tends to bubble up. Return the saucepan to low heat and stir in the butter until melted and incorporated.
- Finally, stir in the cognac or brandy. Let the sauce cool slightly before using.
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4. Boozy Cherry Sauce
Great with: Ice cream or drizzled over cheesecake
- 2 cups pitted cherries (fresh or frozen)
- 1/2 cup granulated sugar
- 1/4 cup Appleton Estate Rum
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
- Combine the cherries, sugar, rum, and lemon juice in a saucepan
- Simmer over medium heat, stirring occasionally, until the cherries soften and release their juices (about 10 minutes).
- If you prefer a thicker sauce, whisk in the cornstarch and continue cooking for an additional 2-3 minutes.
- Remove from heat and let it cool before serving.
5. Boozy Chocolate Sauce
Great with: Warm chocolate brownies or as a dipping sauce for churros and fresh strawberries.
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 2 tablespoons Frangelico Liqueur
- Heat the heavy cream in a small saucepan over medium heat until it begins to steam. Do not let it boil.
- Remove the saucepan from the heat and add the chocolate chips. Let them sit for a minute to soften.
- Stir the mixture until the chocolate is completely melted and smooth.
- Stir in the Frangelico until well combined.
- Allow the sauce to cool slightly before using. It’s amazing over vanilla ice cream!
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6. Boozy Hot Sauce
Great for: Anyone who loves a dash of hot sauce with their everyday dishes.
- 10-12 hot chili peppers (such as jalapeño, serrano, or habanero), stemmed and roughly chopped
- 4 cloves garlic, minced
- 1 cup white vinegar
- 1/4 cup Ancho Reyes Original
- 1 tablespoon lime juice
- 1 tablespoon honey
- Salt to taste
- In a blender or food processor, combine the chili peppers, garlic, vinegar, Ancho Reyes Original, lime juice, honey, and a pinch of salt.
- Blend until smooth.
- Pour the mixture into a saucepan and bring it to a simmer over medium heat.
- Cook for about 10 minutes, stirring occasionally.
- Remove from heat and let the hot sauce cool before transferring it to a sterilised jar or bottle.
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