Boozy Condiments

Whether adding a delicate note or packing a punch, alcohol can elevate condiments both sweet and savory. The complex flavors of liquor, beer and wine have inspired producers to come up with award-winning twists on classic condiments for breakfast, lunch and dinner—and even dessert. Here are some producers indulging in this booze-fueled trend.—Eva Meszaros

Bittersweet Herb Farm Wild Blueberry with Limoncello Jam

 As any fruit lover can attest, a touch of lemon makes a perfectly tart complement to any sweet treat. This blueberry jam from Bittersweet Herb Farm takes that special ingredient a step further, stirring in a dose of Limoncello liqueur to create a bold and bright spread. Slather it on toast or pancakes, or top off desserts like ice cream or pound cake. Wild Blueberry with Limoncello Jam uses all-natural ingredients plus the antioxidant goodness of blueberries. bittersweetherbfarm.com

Green sauce has instant appeal to hot-sauce connoisseurs. Blair’s, known for throwing caution to the wind with its bold, fiery products—regularly tossing some of the world’s hottest peppers into its recipes—has added another element of excitement to its popular jalapeno hot sauce. A splash of tequila amplifies the southwestern flavors of jalapeno and green habanero chilies, meaning your senses are in for a ride. A sweet note and garlic-herb finish round out this intense hot sauce. extremefood.com

This Kentucky-based producer knows the power of bourbon barrels doesn’t stop at aging the strong, smoky whiskey. Rather than let these aging barrels go to waste, Bourbon Barrel Foods has taken to aging other products to absorb the distinct flavors and fragrances that linger. Bluegrass Soy Sauce bears a smoky, brothy taste with a hint of oak and a mild sweetness; the vegetarian Worcestershire Sauce takes a mellow turn, soaking up bourbon’s signature flavors. Bourbon Barrel also offers an array of bourbon-smoked spices, salts, sugars and Kentuckyaki, a booze-infused teriyaki sauce. bourbonbarrelfoods.com

Braswell’s Select Champagne Dill Mustard and Sweet Bourbon Glaze

Braswell’s knows quality condiments, and the company is on the frontlines with boozy goodies in its arsenal. Its Champagne Dill Mustard takes a delicate approach, infusing sweet Champagne and fresh dill in a classic mustard speckled with cracked mustard seeds, jarred in an elegant French drinking glass. On the more rugged side is the Sweet Bourbon Glaze, a protean sauce balancing brown sugar, Kentucky bourbon, apple cider vinegar and a blend of spices to spruce up any dish, from beef to seafood. braswells.com

Aged whiskey has a tendency toward a subtle sweetness, which Grandma Hoerner’s decided to exploit to a tantalizing extreme. The company’s All Natural Pecan Pie Filling uses premium aged bourbon to update a southern classic. The marriage of crunchy pecans, caramel and vanilla with smoky aged bourbon makes for a delectable dessert. Just mix with eggs and butter and pour into a pie crust. Grandma Hoerner’s uses no corn syrup or artificial colors and preservatives, letting the real flavors come through. grandmahoerners.com

Make dessert even more tempting with Scotch Caramel Sauce from HappyGoat, makers of goat’s milk caramels. This sweet concoction combines HappyGoat’s Vanilla Bean Caramel Sauce, a 2011 sofi™ Silver Finalist for Outstanding New Product, with single-malt scotch from award-winning Scottish distiller Aberlour. Matured for 12 years in bourbon and sherry casks, the scotch lends a touch of dried fruit and oaky spice to this rich, sweet caramel sauce. Pair it with ice cream, grilled fruit and cheeses, or top desserts such as cheesecake and other baked goods. happygoatcaramel.com

Nothing pairs better with chips and salsa than a strong margarita, so it’s only natural that salsa would get even better with tequila blended right in. This Tequila Salsa combines tequila, lime juice and salt with a tomato-based salsa for a twist on a classic Tex-Mex condiment. Jalapeno peppers give it a touch of heat, pineapple juice and brown sugar a hint of sweetness, and the tequila makes it truly special. renfrofoods.com
 

Though less condiment and more accoutrement, these booze-bathed olives are dangerously delicious. Tipsy Olives let you pick your poison; choose from Vermouth, Vodka Garlic, Sake Spicy, Gin Lemon and Tipsy Fiery (vodka-infused olives stuffed with hot Turkish peppers). Garnish a cocktail or dish, or serve them straight up as an appetizer or snack. Tipsy Olives are sure to get a party started. sableandrosenfeld.com

Terrapin Ridge Farms Brew Master Mustard Squeeze

It’s not a party without some beer, so Terrapin Ridge Farms has hops lovers covered with Brew Master Mustard Squeeze. Made with bock beer, a German-style lager, this mustard sports whole cracked mustard seeds and a vibrant texture and flavor. Enjoy it on your favorite meats or sandwiches, or try it out with Terrapin’s collection of recipes, like Beer Soaked Bratwurst and Brewmaster Ham Glaze. terrapinridge.com

Tulocay & Co. Made in Napa Valley Fig & Roasted Shallot with Sherry Tapenade

Figs and Sherry give this distinctive tapenade Mediterranean flavor notes with a hint of sweetness It’s an ideal accompaniment to grilled chicken or pork, or can offer a zesty sandwich spread alternative to mayo. Tulocay & Co., which produces the tapenade under its Made in Napa Valley line of oils, vinegars and condiments, also recommends using it in place of tomato sauce for a unique pizza with fresh spinach, onions and goat cheese. madeinnapavalley.com

Wine Country Kitchens Cabernet & Roasted Garlic Marinade

California’s Napa Valley is one of the most renowned wine countries in the world, and Wine Country Kitchens has developed a new way for oenophiles to reap the annual harvest. Envelop entrees with Cabernet & Roasted Garlic Marinade: California-grown Cabernet, roasted garlic and spices enliven sirloin, lamb chops or tender pork. Try it on anything that goes with a glass of red—just marinate before grilling or baste for roasting. winecountrykitchens.com

Eva Meszaros is associate editor of Specialty Food Magazine.

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