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Bitters & Bourbon BBQ Sauce

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Bitters & Bourbon BBQ Sauce


2 Tbsp cold pressed coconut oil
1 raw onion, sliced thin 
1 cup Makers Mark bourbon or any delicious whiskey
1 cup  Discovery dark roast brewed coffee
1 branch fresh rosemary 
1 cup tomato paste
3 cloves raw garlic, minced
6 cloves roasted garlic, removed from the skins
2 whole salt roasted onions, peeled and chopped 
2 Tbsp apple vinegar
2t tsp sugar
1 Tbsp Turkish sweet red chile flakes
6 Tbsp Bittered Sling Moondog extract
salt and lemon juice to taste. 


Place 2 onions on a small baking pan covered with 1/2 cm kosher salt.

Bake uncovered at 300F until the centres are molten - about two hours.

Cool and reserve. Keep the salt for seasoning. 

In a medium size pan sweat the onions and garlic in the fat until fragrant.

Add the tomato paste and the bay leaves and caramelize over low heat 10-15 minutes.

Add the bourbon off of the heat and reduce by 1⁄2 .Add the coffee,  rosemary and 3 Tbsp Bittered Sling Moondog bitters and cook 5-10 minutes, stirring periodically.

Add the roasted garlic and onions, the apple vinegar, sugar and chillies and continue to cook over medium heat, stirring regularly, for another 15 minutes.

Add the remaining Bittered Sling Moondog Bitters and remove from the heat.

Puree until smooth and cool.

Use a a delicious BBQ glaze for meat and vegetable applications over the grill or a terrific steak sauce or a replacement for ketchup!


To find out more about what Chef Jonathan Chovancek is up to, keep an eye out for his classes with us here or follow him on Instagram to see what he's cooking.

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