There are three ways to make alcohol-enhanced condiments: The hard way (make everything from scratch), the expensive way (buy them from your local specialty store) and our way (just pour the liquor right into the sauce). Going with our way? Good choice. Here’s your basic recipe: Add liquor to sauce. Stir. Done.
But even with a recipe this simple, there is room for error if you don’t know which booze to pair with which condiment. Which is why we here at Supercall took it upon ourselves to test various combinations in order to discover the best, worst and most gag-inducing blends. We spiked ketchup, mustard, relish, Sriracha and, of course, sweet barbecue sauce. We added vodka, bourbon, tequila, rum and gin to samples of each, keeping the ratio the same throughout: one part booze to three parts condiment.
There were some surprising results, so before you haphazardly dump alcohol onto your hot dog, learn from our mistakes and read on.