Bulleit Whiskey Sour

Flea Flicker &
Bourbon Beer Cheese

Flea Flicker


  • 1.5 oz Bulleit Bourbon
  • 1 oz Ginger Syrup
  • 1 oz Cold Brew
  • 6 oz Guinness Stout


  • 1x1 Ice cubes


  • 10.5 oz Collins Glass


  • 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


  • 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


    • 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


    • 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


    • 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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