Bulleit Whiskey Sour

Rye You Snappin' &
Bulleit Bourbon Venison Chili

Rye You Snappin'


  • 1.5 oz Bulleit Rye
  • .5 oz Ginger Demerara Syrup
  • 1 tspn Walnut Liqueur
  • 1 orange slice
  • 2 dashes Angostura Bitters


  • Large Ice Cube
  • Small Pine Branch
  • Orange Peel


  • Rocks glass


  • Smoke Double Old-Fashioned Glass with a high booze-soaked pine branch.
  • Into a mixing glass with ice, add all ingredients and stir.
  • Strain into the pine smoked old fashioned glass. Add large ice cube.
  • Flame an orange peel over the glass, rub the edge of the glass, and wrap the pine branch and secure it with a garnish pick.

Bulleit Bourbon Venison Chili


  • 2 lbs. black beans
  • 2 Spanish onions, small dices
  • 12 cloves garlic, smashed
  • 2 poblano peppers, seeded and diced
  • 6 oz Bulleit
  • 1 hand ginger, grated
  • 2 pounds roasted red peppers
  • 2 lbs. ground venison
  • 5 tbsp chili powder
  • 5 tbsp smoked paprika
  • 2 tbsp dried oregano
  • Kosher Salt/pepper to taste


  • In a mixing bowl, combine venison paprika, oregano, and chili powder. Mix thoroughly. In a heavy-bottomed pot, on medium-high heat, brown venison- remove from pot.
  • Add onions, garlic, ginger, and poblano peppers to your pot. Sauté until translucent, stirring frequently. Add Bulleit, cook for 1 minute.
  • Add roasted red peppers and black beans, including liquid from the can. Once you’ve achieved a boil, turn heat down to a simmer, medium-low heat. Let this simmer as long as you can, at least 2 hours, adding water when necessary and stirring frequently.
  • Add your reserved venison, stirring excessively for even distribution. Add kosher salt and pepper to your liking, at a ratio of 3 parts salt to 1-part black pepper. This chili is best when prepared the day before serving it.