Start by scalding your thyme and rosemary sprigs (We usually place them in a sieve and pour boiling water directly onto them from our boiling water tap). Divide them into the stalks and the leaves respectively.   

Whiskey essence

• Bring 5 tablespoons of whiskey and 1 tablespoon of balsamic vinegar to a boil along with the herb stalks. Use a small pot for this.
• Let it simmer for about 5 minutes until half of it has evaporated. Then you have your essence. Pour it into a small bowl and let it cool slightly before use.
• Wipe the pot so it can be used again.
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• Bring 5 tablespoons of whiskey and 1 tablespoon of balsamic vinegar to a high heat and set it on fire. Let it burn out, it typically takes only 10-15 seconds. Add ketchup, BBQ sauce, and tomato puree to the very hot pan and let it "burn/scorch" for 30-45 seconds.
• Reduce to low heat and add the whiskey essence.
• Then add the sugar and the chopped rosemary and thyme leaves.
• Let it simmer for 5 minutes and add the cream.
• Let it simmer for another 10 minutes and season with salt, pepper, and lemon juice.
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