How to Throw a Boozy BBQ
- Wendi Pairitz
- Jun 30
- 3 min read
Updated: Jul 2
Spirits, wine, and even beer not only make refreshing beverages they can also be used as ingredients to step up even the most basic recipes. Whether you are opening a bottle specifically for a recipe or throwing some in as you are making cocktails, cooking with alcohol can be a lot of fun!
Let’s explore some basic BBQ dishes and how to step them up, along with some options for pairing from our Winston’s Crafted Pour Menu:
BBQ Sauce with Bourbon:
A good BBQ sauce has these basics:
Sweet (Brown Sugar, Honey, Molasses)
Tart (Vinegar, Lemon Juice)
Spice (Hot sauce, Garlic, Peppers)
Savory (BOURBON!!!)
The reason Bourbon or Whiskey goes so good in BBQ sauce is the smoky aspect that balances out some of the sweet and tart. Imagine the tobacco, brown sugar flavors in a barrel-aged bourbon rounding out your spicy sauce. Because the sauce is usually cooked for at least 20 minutes, much of the alcohol is cooked out.
Pairing:
PAPER PLANE:
.75 oz 1792 Bourbon
.75 oz Aperol
.75 oz Romano Amaro
.75 oz lemon juice
Directions:
Fill the shaker with ice and add ingredients
Shake at least 20 seconds
Strain into rocks glass filled with fresh ice
Garnish with orange slice
Romana Amaro and Aperol are both Italian-based liqueurs made from a unique set of botanicals and spices. They both have a bittersweet, orange flavor that plays off beautifully with the sweet and smoky bourbon.
Baked Beans with Rum:
Dried Beans
Sweet (Honey, Molasses)
Savory (Onions, Garlic, Soy Sauce)
Spice (DARK RUM)
A dark or spiced rum will add complex notes of baking spices and caramel to the baked beans. Using dried beans, this recipe will cook for 1 hour, so the alcohol will be cooked out.
Pairing:
CAIPIRINHA:
1.5 oz cachaça
1 lime, cut in quarters (use 3)
2 basil leaves
1 TBS sugar
Directions:
Build in shaker
Muddle lime, basil leaves and sugar until juice is released and incorporated with sugar
Add: cachaça and ice
Shake at least 20 seconds
Strain into rocks glass
Garnish with remaining ¼ lime
The Cachaça in the Caipirinha is a Brazilian liquor made from fresh-pressed sugar cane juice. The difference between Rum and Cachaça is that rum is made from sugar that has been cooked into molasses, whereas Cachaça is made from the fresh-pressed sugar cane juice. The result is a more refreshing beverage that allows the citrus and herb aspects of this drink to shine. Cook with the rum, drink the Cachaça!
Cole Slaw with Tequila:
Cabbage/Carrots/Green Onions
Sweet (Sugar, Honey)
Savory (Mayonnaise)
Tart (Lime Juice)
Zest (TEQUILA!!)
This is a fun way to spice up a commonplace dish. You can play around with adding other ingredients such as cilantro or jalapeños. Please note that, because this is an uncooked salad, you will taste and feel all of the tequila!
Pairing:
SUMMER SUN MARGARITA:
1.5 oz Tequila
1.5 oz Pineapple Syrup
.75 oz lemon juice
4 slices of cucumber
Directions:
Muddle cucumber in a shaker
Fill the shaker with ice and add the rest
Shake at least 20 seconds
Strain into rocks glass filled with fresh ice
Garnish with cucumber slice
Using a Mezcal in this margarita adds a smokiness that balances perfectly with the sweetness of the pineapple syrup and the freshness of the cucumber. Mezcal is an agave-based liquor like tequila, yet made in a more rustic way. The agave is cooked and then left to cool, developing a unique, smoky flavor profile. We use an Anejo Mezcal here (aged for 1 year in oak barrels) for an added spice complexity.
From bourbon-laced BBQ sauce to tequila-kissed coleslaw, there’s no shortage of ways to bring the bar to your backyard. Cooking with spirits not only deepens flavor—it makes your summer menu more dynamic, more creative, and a whole lot more fun.
Whether you’re behind the grill or behind the bar, Winston’s Bar Service is here to help you elevate every pour and plate. Ready to plan your own boozy BBQ? Let’s make it unforgettable—cheers to sips, smoke, and summer celebrations! 🍹🔥🥩
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