Bulleit Frontier Whiskey
Flea Flicker & Bourbon Beer Cheese hero

Flea Flicker &
Bourbon Beer Cheese

Flea Flicker

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Ingredients

  • 1.5 oz Bulleit Bourbon

  • 1 oz Ginger Syrup

  • 1 oz Cold Brew

  • 6 oz Guinness Stout

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Garnish

  • 1x1 Ice cubes

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Equipment

  • 10.5 oz Collins Glass

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Instructions

  • Combine all ingredients (minus beer) in a mixing glass with ice.

  • Stir well.

  • Top with beer then strain in to a collins glass.

Bourbon Beer Cheese

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Ingredients

  • 3 cups cheese sauce (recipe below)

  • 4 oz of preferred stout beer, avoid overly flavored or chocolate stouts

  • 1.5 oz Bulleit Bourbon

  • Pretzel bread for dipping

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Instructions

  • Let cheese sauce come to room temperature

  • Quickly whisk in beer and bourbon, making sure they are fully incorporated

  • Slice pretzel bread to manageable pieces, leaving bread attached at the bottom. Spray with pan spray, sprinkle with coarse salt, and bake on 400 for 3 minutes

Cheese Sauce

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Ingredients

  • 1 Spanish onion, julienned

  • 10 cloves garlic, smashed

  • ½ lb of butter

  • ½ lb All Purpose Flour

  • Juice and zest of 1 lemon

  • ½ lb American cheese

  • 1 lb sharp cheddar cheese

  • ½ lb smoked gouda

  • ½ lb goat cheese

  • 1 gallon of milk

  • Kosher salt and black pepper

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Instructions

  • In a heavy-bottomed saucepot on medium-high heat, melt butter, then sweet onion and garlic until translucent, being careful not to burn the garlic. Add flour and stir, being sure flour and butter are fully incorporated.

  • Increase heat to high and add 1 quart of milk. Do not walk away from the pot. Stir until you are at a boil. You will notice your mixture coming together and getting very thick.

  • Transfer mixture to a blender, and make sure it is thoroughly blended. If you have to add more milk to keep it moving and blending, it is okay to do so at this time.

  • Place back in the saucepot, on medium heat, add another quart of milk. Bring contents to a boil, then cut heat to medium-low, and add, in order: American cheese, cheddar, goat cheese, and gouda, allowing each cheese to melt and incorporate before adding the next cheese entirely.

  • Add more milk, ensuring your cheese sauce is brought back to a boil until you achieve your desired cheese sauce consistency. Add kosher salt and black pepper to taste.

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