In a medium saucepan over medium-high heat, add olive oil and tilt sauce pan until bottom is coated with oil. Add onion and garlic and sautfor a couple minutes until onions are translucent. Pour in the Fireball Whiskey and stir together to combine. Bring to a boil and reduce heat to medium-low and let simmer for about 10 minutes (the onions should become soft).
While the onions, garlic, and whiskey are simmering, in a medium bowl combine the ketchup, vinegar, Worcestershire sauce, brown sugar, salt, pepper, cayenne pepper, and hot sauce. Stir to combine.
When the onions have finished cooking in the whiskey, add the sauce mixture and stir together. Turn the heat back up to medium high and bring back to a boil. Once the barbecue sauce is boiling again, turn the heat back down to medium-low and let simmer for 20 to 30 minutes. Taste the sauce and salt and pepper to taste. If you would like the sauce a little sweeter, then add 1 tablespoon at a time of brown sugar. If you prefer a spicier heat, then add 1 teaspoon of hot sauce at a time.
Store any unused barbecue sauce in airtight container and refrigerate for up to 2 weeks.
* Can substitute another brand of cinnamon whiskey.
** Hot sauce will give more of a sweet and spicy flavor to sauce. If you want to increase the spicy heat add 1 teaspoon at a time to taste
Fireball Whiskey Barbecue Sauce Recipe: https://whatscookingamerica.net/Sauces_Condiments/Fireball-Whiskey-BarbecueSauce.htm