Flea Flicker &
Bourbon Beer Cheese
Flea Flicker
Ingredients
- 1.5 oz Bulleit Bourbon
- 1 oz Ginger Syrup
- 1 oz Cold Brew
- 6 oz Guinness Stout
Garnish
- 1x1 Ice cubes
Equipment
- 10.5 oz Collins Glass
Instructions
- 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
Ingredients
- 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
Instructions
- 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
Ingredients
- 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
Instructions
- 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.
