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Must-Try Father’s Day Recipe: Art in the Age GingerSNAP BBQ Sauce

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If cooking for your dad is on your short list of to-do’s for Father’s Day 2015, take a page from the notable Kitchen restaurant in West Palm Beach. Owners Aliza and Matthew Byrne, originally from the Main Line, have dreamed up a barbecue sauce recipe that’ll enhance any—and every—grilling session. Best of all, they tapped their Philadelphia roots for their signature glaze, incorporating the locally-bred Art in the Age SNAP liqueur to concoct a spiked meat additive that’ll impress all the fatherly figures in your life. Oh, and did we mention there are gingersnap cookies in the recipe? Time to get cooking (and you know we are rushing to, too!).

Recipe: GingerSNAP BBQ Sauce
provided by chef Matthew Byrne

Photos courtesy of Art in the Age

Ingredients:

• 3 cups SNAP liqueur
• 4 cups ketchup
• 2 cups Dijon mustard
​• 1 cup maple syrup
• 1 cup apple cider vinegar
• 1/2 cup Worcestershire sauce
• 1/2 cup minced fresh garlic
• 2 cups gingersnap cookies (ground)
• 4 Tbsp. kosher salt
• 4 Tbsp. paprika
• 4 Tbsp. cumin
• 2 Tbsp. cinnamon
• 2 Tbsp. cayenne pepper
• 2 cups water

Method:

Combine all ingredients in a large saucepan. Bring to a boil then turn to a simmer and cook for 1 hour. If sauce gets too thick add an additional cup of water and adjust seasonings.

Once sauce is complete, slather on your favorite meats—works wonders with racks of ribs!

Learn more about Philadelphia’s Art in the Age spirits and where to find them in your local Fine Wine & Spirits. More on Byrnes’ Palm Beach kitchen available at kitchenpb.com.