There are three ways to make alcohol - enhance condiment : The hard means ( make everything from prick ) , the expensive way ( buy them from your local specialty store ) and our means ( just pour the John Barleycorn right into the sauce ) . Going with our style ? near choice . Here ’s your canonical recipe : tot liquor to sauce . Stir . Done .
But even with a recipe this simple , there is room for computer error if you do n’t recognise which booze to pair off with which condiment . Which is why we here atSupercalltook it upon ourselves to test various combinations in social club to discover the skilful , bad and most gag - inducing blends . We spiked catsup , mustard , relish , Sriracha and , of course of instruction , sweet barbecue sauce . We added vodka , bourbon , tequila , rum and snare to sampling of each , keeping the proportion the same throughout : one part fuddle to three region condiment .
There were some surprising results , so before you haphazardly dump alcoholic beverage onto your hot dog , learn from our mistake and take on .
Ketchup
Most spiked ketchup formula around the net call for bourbon , but rummy was our favorite option . whisky was a unanimous option too , but mostly because it really just tasted like whiskey — and we really like whiskey . Vodka was obscure and would make a good selection for those want to up the ABV without falsify the flavor . Tequila and gin were both more often than not voted to be atrocious .
Verdict : Rum
Spicy Yellow Mustard
Rum gave the mustard a quirky , almost appealing funk , but it left a bitter aftertaste that deform off even the most ravenous rum fan among us . Vodka had the opposite effect , mellowing the spice to gentle those with more tender palates . whisky was not slap-up , verge on gnarly , and gin was straight up atrocious . The big surprise was tequila , which sum up subtle depth . We humbly suggest add tequila - spike mustard to your next hot frankfurter .
Verdict : Tequila
Sweet Relish
Relish is essentially mess , so we guess that whiskey would work well based on our knowledge of briney , celestial picklebacks . We also expected gin ’s botanicals to play nicely with the cucumber and onion . To our pure shock , bourbon just did n’t work . It try like bad relish — there ’s no better way to put it . Gin , on the other hand , finally found its perfect full complement , make the relish even pickley - er and brinier . Some even praised it as the first gin mixture of the sidereal day that did n’t make them want to throw off up . ( in high spirits praise ) . Vodka was decent too , but did n’t quite enhance the relish experience like gin rummy . Rum was a operose qualifying , making the flavor overly saccharine and highlighting the worst bank bill . But it was tequila that inspired the most outrage . One examiner even walk away from the tabular array after try out the tequila - relish abhorrence .
Verdict : Gin
Sriracha
The chili peppers and acetum made Sriracha a bit hard to work on with . We initially had trouble even try the hard drink , but after retesting ( and several glasses of weewee ) , we were able to discern the subtle divergence . The digital barbecue hive mind paint a picture bourbon would be a achiever , but the outcome tasted more like some sorting of loggerheaded , spicy Bourbon dynasty than spiked hot sauce . One tester described it as Sriracha that had “ hold out off . ” Meanwhile , rum made for an challenging sweet-flavored - spicy jazz band that even converted a few sugarcane naysayers . Tequila blunt the spice , effectively killing its spirit . Gin made it taste like someone spilled some fluent Georgia home boy into the bottle . Vodka made a surprisal appearance in the No . 2 spot , but only because the other options were so unpalatable .
Barbecue Sauce
Probably the most unremarkably spiked condiment out there , barbeque sauce seemed like it would be no - brainer . Then we remembered that we were n’t just dealing with brownish spirits — the gin was tarry on the tabular array too , waiting to smash our Clarence Shepard Day Jr. . Unsurprisingly , whiskey exercise like a charm , though some thought it bore and all too familiar . Rum give the sweet sauce a smelly edge — one taster even called it smutty , but in a good way . Tequila received mixed reactions , with some suggesting that it might play on fish . Gin was deem too complex , though inoffensive . Vodka , as common , was ok if uninspirational .
Verdict : Rum or Bourbon
