And that barbecue sauce served with dinner will be soaked in Colorado as well.
Caterer Occasions by Sandy will use 28 bottles of Stranahan's Colorado Whiskey in its recipe, says company president Jeremy Bronson. And even if Stranahan's is no longer strictly a Colorado company -- having been bought out by New Jersey liquor distributor Proximo Spirits at the end of December -- it won't change the flavor of the evening.
Want to make it home? A modified version of Occasions chef Brian Ford's recipe "should be absolutely delicious," Bronson says. It's primarily different in scale and because Ford makes his own ketchup.
"We also did a rub on the brisket and sprinkled about six ounces of whiskey on each brisket before the slow-cooking process was started," Bronson adds.
Stranahan's Colorado Whiskey Barbecue Sauce
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By Brian Ford, executive chef, Occasions by Sandy Catering
3 tablespoons brown sugar 14 ounces ketchup 1/2 cup water 1 teaspoon chipotle in adobo sauce, pureed 4 tablespoon Worcestershire sauce 3 teaspoons dry mustard 2 teaspoons celery seed 1/2 cup apple cider vinegar 1/2 cup Stranahan's Colorado Whiskey
Combine all ingredients in a medium pot and bring to a boil, simmer for ten minutes, and remove from heat.