At Fancy’s Hank’s, we usually drink whiskey, rather than adding it to our sauce, but making the below let us do both.

2 cups Bulleit Rye Whiskey (not as sweet as straight Bourbon)
1 cup whole peeled tomatoes, diced
1 tbs lemon juice
2 tbs Worcestershire sauce
3 tbs apple cider vinegar
3 tbs honey
1 tsp hot paprika
1 tsp salt
1 tsp pepper
1/2 tsp liquid smoke (optional)
4 tbs pickle brine
2 dill pickles finely diced

Add the whiskey to a pot, and take a swig. Reduce liquid by half (do not stick your head over the pot). Add tomato, lemon, Worcestershire, apple cider vinegar, honey, paprika, salt and pepper. Cook on a low heat for 20 mins. You may find this an appropriate time to mix yourself a drink.

Remove pot from stove. Add liquid smoke, pickle brine and pickles. Blend. Now just add your favourite BBQ - ribs, pork, chicken, brisket. And don't drive.

Broadsheet and Bulleit Bourbon have partnered to explore the underground culture of American BBQ together over the next few months.

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