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

Winter Walk Old Fashioned &
Short Rib Mac &

Winter Walk Old Fashioned

An image for the Ingredients listing


  • 50ml Bulleit Bourbon

  • 10ml Vanilla Cardamom Syrup

  • Chocolate Bitters

An image for the Garnish listing


  • Orange Zest

  • Sugared & Torched Rosemary Sprig with 2 Cranberries speared

An image for the Equipment listing


  • Rocks glass

An image for the Instructions listing


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

  • Strain and serve over 2x2 ice cube.

  • Garnish & enjoy!

Short Rib Mac & Cheese

An image for the Ingredients listing


  • 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

An image for the Instructions listing


  • 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

An image for the Ingredients listing


  • 1 Spanish onion, julienned

  • 10 cloves garlic, smashed

  • 225 grams of butter

  • 225 grams of All Purpose Flour

  • Juice and zest of 1 lemon

  • 450 grams of sharp cheddar cheese

  • 225 grams of smoked gouda

  • 225 grams of goat cheese

  • 4 litres of milk

  • Kosher salt and black pepper to taste

  • (use your favorite noodle, we prefer Rotelle)

  • (panko, toasted)

An image for the Instructions listing


  • 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.

Share on Social Media

Show us how you drink Bulleit.

Food and Cocktails

Bold in taste, with a distinctively smooth finish, Bulleit's high rye recipe provides a gentle spice that perfectly pairs with any dish, adding character and flavour to your favourite Americana meals.