CØYØT BBQ

This week the weather is nice, we can't deny it and we should definitely take advantage of it because we know, in Quebec, summer lasts... this week. Well to celebrate that, the Alchemist is bringing you this week a recipe for BBQ sauce and not a cocktail. We know that you don't just drink and that you have to eat from time to time (right?) so here is the recipe for CØYØT BBQ sauce.

It will take you:

-1 cup of ketchup

-1/2 cup of CØYØT

-3 tablespoons of cider vinegar

-3 tablespoons of maple sugar

-3 tablespoons of maple syrup (you're starting to get the idea, huh?)

-2 tablespoons of Worcestershire sauce

-1 tablespoon of Dijon mustard

-1 tablespoon of soy sauce

-1 and 1/2 teaspoon of "liquid smoke"

-1 teaspoon of garlic powder

-1 teaspoon of onion powder

-1/2 teaspoon cayenne pepper flakes

-1/2 teaspoon of ground peppercorns.

Not complicated, you put all this together and let it reduce until you get a consistency a little bigger than your original ketchup. We would tell you to reduce by about half. At the end you can adjust the taste with the liquid smoke and with the Worchestershire sauce . If you like it more smoky you put the "liquid smoke" if you like it a little more steak house... you put the other one. You finish it with an ounce of CØYØT and let it cool.