Bulleit Whiskey Sour

Winter Walk Old Fashioned &
Short Rib Mac &

Winter Walk Old Fashioned


  • 1.5 oz Bulleit Bourbon
  • 1⁄4 oz Rich (2:1) Vanilla-Cardamom Syrup
  • 3 dashes Hella Mexican Chocolate Bitters


  • Orange Zest
  • Sugared & Torched Rosemary Sprig with 2 Cranberries speared


  • Rocks glass


  • Combine ingredients in mixing glass, stir with ice to chill
  • Strain and serve over 2x2 ice cube.
  • Garnish & enjoy!

Short Rib Mac & Cheese


  • 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


  • 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


  • 1 Spanish onion, julienned
  • 10 cloves garlic, smashed
  • ½ pound of butter
  • ½ pound 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)


  • 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.