Bulleit Frontier Whiskey
Winter Walk Old Fashioned & Short Rib Mac & Cheese hero

Winter Walk Old Fashioned &
Short Rib Mac &

Winter Walk Old Fashioned

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  • 1.5 oz Bulleit Bourbon

  • 1⁄4 oz Rich (2:1) Vanilla-Cardamom Syrup

  • 3 dashes Hella Mexican Chocolate Bitters

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  • Orange Zest

  • Sugared & Torched Rosemary Sprig with 2 Cranberries speared

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  • Rocks glass

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  • Combine ingredients in mixing glass, stir with ice to chill

  • Strain and serve over 2x2 ice cube.

  • Garnish & enjoy!

Short Rib Mac & Cheese

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  • 2 tbsp cacao (60%+)

  • 1 bunch fresh parsley

  • 1 cup beef stock

  • 1 tbsp kosher salt

  • 1 tsp black pepper

  • 1⁄2 an onion, julienned

  • 3 oz Bulleit

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  • Rub short ribs liberally with salt and pepper. In a heavy-bottomed sauté pan on medium-high heat, sear every side of the short rib, achieving a golden brown, crusted skin on each side.

  • Fill your sink with water and place all ingredients in a gallon-sized Ziplock bag. Before zipping the bag, submerge 2/3 of the bag, keeping the opening out of the water. The water pressure will allow you to remove as much air from the bag as possible without using a vacuum sealer. While 2/3 of the bag is submerged, pinch up the exposed part of the bag and seal.

  • Fill a deep saucepot halfway up with water, and place a Ziplock bag with ingredients inside it. Put saucepot on the stove on low heat. Using a candy thermometer, monitor the water temperature, adjust heat as necessary until the water temperature is consistently around 145 degrees. Place a ceramic plate or bowl on top of the Ziplock bag that is inside the water and cook as long as possible.

  • After 8-48 hours, remove the Ziplock bag and refrigerate.

  • Remove bone from short rib- it should fall right out. Slice cartilage off the bottom of the rib, then slice the rib.

Cheese Sauce

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  • 1 Spanish onion, julienned

  • 10 cloves garlic, smashed

  • ½ lb of butter

  • ½ lb All Purpose Flour

  • Juice and zest of 1 lemon

  • 1-pound sharp cheddar cheese

  • ½ pound smoked gouda

  • ½ pound goat cheese

  • 1 gallon of milk

  • Kosher salt and black pepper to taste

  • (use your favorite noodle, we prefer Rotelle)

  • (panko, toasted)

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  • 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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