Scottish Whisky BBQ Sauce Recipe

Combining a wonderfully smokey whisky with the sweetness of BBQ sauce seemed like a no brainer to us, Whisky BBQ Sauce… what’s not to like, right?!

While we admit the summer in Scotland is not always balmy and sunny enough for barbecuing, you can bet that when it there’s a hint of a sunny day you’ll see people out and about with portable BBQ’s and having friends over for a garden party.

We’ve been testing out some Scottish barbecue recipes lately, and while brown sauce may be the most popular, well… brown sauce in Scotland, we definitely think there’s space for a good whisky barbecue sauce too!

A good barbecue sauce is both tangy and sweet, and even a little smokey. And it goes great with meat products like ribs and chicken, especially when they’re cooked on the BBQ.

Adding whisky helps to enhance the smokey flavour and give a greater depth to the sauce.

There’s something satisfying about making up your own sauce, especially because it means you can flavour it exactly to your own taste. So here’s our take on a Whisky BBQ Sauce recipe, which you can adapt as needed for those barbecuing days!

Also, be sure to check out our Irn Bru Glaze Recipe for something different for the BBQ too.

Things you’ll need to make Scottish Whisky BBQ Sauce

• Saucepan
• Mesh strainer/sieve if you want an extra smooth sauce

Ingredients for Scottish Whisky BBQ Sauce

• 3 Garlic Cloves
• 1/2 Small Red Onion
• 1 Cup Scottish Whisky
• 2 Cups Tomato Passata
• 1/2 Cup Apple Cider Vinegar
• 1/4 Cup Worcestershire Sauce
• 1/2 Cup Brown Sugar
• 1 tsp Hot Sauce (or more to taste)
• 1/2 tsp salt
• 1/2 tsp pepper

How to make Whisky BBQ Sauce – Step by Step Method

Chop the onion and garlic if you plan to strain through a mesh strainer for a smooth sauce, or grate both if you are happy to leave them in. We find it easier to leave it and smooth enough for our tastes!

Put in a saucepan with the whisky and allow to simmer for 5-10 minutes until soft.

In a bowl mix together the rest of the ingredients and then add to the saucepan once the onion and garlic are soft.

Stir all together and then bring to a simmer for around 20 minutes, occasionally stirring so it doesn’t stick.

At this stage you can taste the sauce and add more seasoning or whisky if you want a stronger flavour. If adding whisky simmer a further 5-10 minutes to allow it to burn off the alcohol.

Strain out the garlic and onion if you wish to do so.

The sauce can be used immediately, cooled and stored in the fridge for up to 2 weeks, or used as a glaze. For a glaze you can brush over meat and bake/grill or barbeque.

How long does the Whisky BBQ Sauce last?

If you’re not using your Whisky BBQ sauce straight away then you can store it in an airtight container in the fridge for up to 10-14 days. We think you’ll eat it before then though!

What types of Whisky can you use?

We like to use a peaty Scottish Whisky for a smokey sort of flavour, but you can use other types of whisky too.

Of course you could use whiskies from other origins like Ireland or even use a bourbon for a sweeter flavour, and honey bourbon for something smooth.

You could also use a whisky liqueur like Drambuie, which combines whisky with honey and herbs and spices.

Whatever you choose is up to you!

Pin for later!