Whisky-Spiked Smoky BBQ Dip
Rich, smoky and with just the right hit of heat, this BBQ dip blends tangy ketchup with brown sugar, smoked paprika, garlic, and a splash of whisky for a bold, warming twist. Gently simmered to bring all the flavours together, it’s thick, glossy, and packed with punch.
Perfect for dipping crisps, dunking wings, or slathering on burgers, this versatile sauce can be served warm or chilled. Spice it up with hot sauce or keep it gluten-free with tamari. However you serve it, this dip brings serious flavour to the table.
Ingredients:
200ml ketchup
1 tbsp whisky
1 tbsp brown sugar
1 tsp smoked paprika
1 tsp Worcestershire sauce
1/2 tsp garlic powder
Instructions:
In a small saucepan, combine all the ingredients.
Heat over low heat, stirring until the sugar dissolves and the dip thickens slightly (about 5 minutes).
Serve warm or chilled with crisps, chicken wings, or veggie sticks.
Tips & Variations:
Add a dash of hot sauce for spice lovers.
Use tamari instead of Worcestershire sauce for a gluten-free option.
In these recipes we haven’t specified the whisky to use, as you know what you like best, and it also allows you to experiment.
However, if you want a start, a good light, vanilla forward single malt to use would be The Glasgow Distillery’s Original. If you are looking to add some smokey depth, try The English Smokey, or if you want something fruity, try Arran Sherry Cask ‘The Bodega’.
