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Try these great whisky and rum-infused BBQ recipes. YUM!

on 27/06/13 at 10:36 am

Booze News, BoozeBlog



Sweet Swine O’ Mine No. 12 Sauce

·         2 cups Prepared or Store-bought BBQ sauce

·         2 TBS. Yellow mustard

·         1/4 cup Maple syrup

·         1/4 cup George Dickel No.12 Whisky

·         1/4 tsp. Ancho Chile Powder (or other

mild-medium chile powder)

Directions: Combine ingredients in a pot at medium heat. Simmer uncovered (don’t boil) for about 15-20 minutes to cook the alcohol out of the whisky, stirring occasionally. Will work as a great glaze and table sauce for all of your BBQ needs.

If you are looking for more heat add 1/2 tsp. of black pepper and 1/4 tsp. of red pepper.

For the Captain Obvious cocktail pairing, click here.


Bulleit Bourbon Burger

 Burger Patties and Cheese:

·         30 ounces ground chuck (20 percent fat)

·         2 ½ TBS. Bulleit Bourbon

·         1 ½ TBS. Worcestershire sauce

·         1 ¼  tsp. dried oregano

·         1 ½  tsp. ground cumin

·         1 ¼  tsp. table salt

·         30 grinds fresh black pepper

·         6 ounces Dubliner cheese (Kerrygold

brand), thinly sliced and divided into 6 (1 oz.)


Directions: Combine well-chilled ground chuck with Bulleit Bourbon and Worcestershire sauce and mix lightly with a fork to combine. Add oregano, cumin, salt, and pepper and mix lightly with a fork to combine. Combine more thoroughly with hands, being careful not to over mix. Separate meat mixture into 6 even portions and form into patties. Set patties on a board.

Place patties on grill pan and cook for 2 ½ minutes on 1 side. Flip patties and place cheese on top of each. Cook for 1 minute and then tent foil over patties and cook for 1 ½ minutes. Remove patties from grill and place on a clean board. Replace foil tent over patties and let rest for 5 minutes. Turn heat under grill pan down to low and give pan a quick wipe with a damp paper towel (held in tongs).

For the Bulleit Lemonade cocktail pairing, click here.


Whisky BBQ Shrimp

·         1 lb. shrimp (with tail)

·         ¼ cup of Crown Royal Canadian Whisky

·         ¼ cup BBQ sauce

·         ¼ cup honey

·         ¼ tsp. black pepper

·         1/8 tsp. garlic pepper

Directions: Combine all ingredients, except for the shrimp, in a bowl. Add shrimp and allow to marinade in the refrigerator for an hour. Add shrimp and mixture into a large saucepan over medium high heat and cook until shrimp is opaque and cooked through.

For the Black Storm cocktail pairing, click here.


Cream Soda Braised Ribs, Glazed with a Chipotle Captain Morgan Black Spiced Rum BBQ Sauce

Ingredients for Chipotle Captain Morgan Black Spiced Rum BBQ Sauce:

  • 8 oz. can chipotle peppers
  • 2 cups BBQ sauce
  • 1 TBS. molasses
  • 2 TBS. Captain Morgan Black Spiced Rum
  • 1 tsp.n vanilla extract
  • ½ cup orange juice

 Directions: Blend ingredients together until smooth

Ingredients for the rub for the ribs:

  • 2 racks of St. Louis ribs (about 4 pounds)
  • 2 TBS. of smoked paprika
  • 2 cups of brown sugar
  • 1 tsp.  cinnamon
  • 2 TBS. of ginger powder
  • 1 tsp. of allspice
  • 4 shots of Captain Morgan Black Spiced Rum
  • 1 can of cream soda

Combine paprika, brown sugar, cinnamon, ginger powder, and allspice to create the dry rub.

Directions for rib preparations: Rub dry rub all over ribs and season with salt and pepper. Place in a “hotel pan” or roasting pan. Add enough cream soda to cover. Add 4 shots of Captain Morgan Black Spiced Rum. Cover with foil. Pre-heat oven to 375°F and place pan in the oven, cooking for approximately 2.5 hours, until the ribs are tender and the rib bone is showing. The meat will pull of the rib, but not easily. Finish on the grill on medium heat for about 15 minutes and baste with Chipotle Captain Morgan Black Spiced Rum BBQ sauce.
For the great Port Royal Punch pairing, click here.