A sauce of a different color

I love to barbecue. Everything tastes better just a little bit charred, wouldn't you agree? I tried this sauce recipe from my favorite cookbook of all time, The Gourmet Cookbook, and like every other recipe I've ever made from there, it was delicious. If you're looking for the classic tangy-sweet of a traditional barbecue sauce, stay away from this one - it's really rich, and a little bitter from the coffee, but delicious nonetheless. I ate mine with chicken; it's apparently equally good with steak or pork.

Coffee and Whiskey Barbecue Sauce
Mildly adapted from the Gourmet Cookbook
Makes 1 cup

1 cup strong brewed coffee (I used instant chicory coffee)
1/2 cup of whiskey (I used Jack Daniel's, the original recipe called for bourbon)
1/2 -3/4 cup packed light brown sugar, depending on how sweet you want it
1/2 cup soy sauce
2 tbsp. white wine vinegar
1 tsp. Worcestershire sauce

Combine all ingredients in a heavy saucepan and bring to a simmer. Simmer uncovered, stirring occasionally, until sauce has reduced to one cup and thickened slightly, about 15-20 minutes. Don't be alarmed if it tastes like crap when you first mix it together - once it simmers something magical happens and it ends up all delicious and stuff.

If you grill some meat and want to put this on it, wait until closer to the end of grilling, otherwise the sugars in it will burn. Which would be gross.