Graphic designer, Brendan Donnelly, and neon artist Lisa Shulte have joined forces on a neon collaboration for Bulleit. On September 15, the Bulleit neon sign was officially unveiled at its home in Downtown Los Angeles’ Grand Central Market, and we were there to see it get lit up.

Brendan Donnelly and neon artist Lisa Shulte
Brendan Donnelly and neon artist Lisa Shulte

The project was inspired by LA’s vibrant neon community, and to help support neon culture. For every 21+ adult who shares a photo of the Bulleit neon sign on social media and includes #FrontierWorks, Bulleit will make a donation to the Museum of Neon Art‘s (MONA) sign restoration effort.

Frontier Works After Party Cocktails

Joe's Daily at the Bulleit Frontier Works party
Bulleit #FrontierWorks after party at Millwick DTLA

After the sign was lit, we were sent down the street to Millwick for the #FrontierWorks afterparty. There they had 3 cocktails crafted by local LA bartenders and inspired by designs found in the Bulleit neon sign. I tried all 3, and they were great! Here’s how to make them:


Recipe created by Mary Bartlett

Bulleit Two Piece by Mary Bartlett


  • 1.5 oz. Bulleit Bourbon
  • 3 oz. Apple Juice
  • 0.75 oz. Red Wine
  • Garnish: Apple Fan, Cinnamon


Add Bulleit Bourbon and apple juice to an old fashioned glass with ice. Give it a quick stir and float red wine on top. Garnish with an apple fan and some sprinkled cinnamon.

Mermaid Vibes  

Recipe created by Cari Hah

Bulleit Mermaid Vibes Cari Hah


  • 1.5 oz. Bulleit Bourbon
  • 0.5 oz. Fresh Lime Juice
  • 0.5 oz. Vanilla Orgeat
  • 0.5 oz. Pineapple Juice
  • 0.5 oz. Amaro Liqueur
  • 2 drops Bittermens Elemakule Tiki Bitters
  • 4 drops Angostura Bitters
  • Garnish: brûléed pineapple, mermaid


Shake all ingredients together with ice, strain into a double old fashioned glass and fill with crushed ice. Garnish with brûléed pineapple and a mermaid.

The Mandela Effect

Recipe created by Dave Fernie

The Mandela Effect by Dave Fernie


  • 1.5 oz. Bulleit Bourbon
  • 0.5 oz. Peated Scotch
  • 1 tsp. Guinness Reduction Simple
  • 2 dashes Angostura Bitters
  • Garnish: lemon and orange peel


Method: Add ingredients to a double rocks glass, add one large block of ice and stir. Garnish with lemon and orange peel.

Guinness Reduction Simple: Over medium heat, reduce 12 oz. Guinness (Draught or Foreign Extra Stout) to 6 oz. over and add 6 oz. Granulated Sugar – blend with a whisk until incorporated. Cool in refrigerator for one hour.  Note: instead of making the Guinness Reduction Simple, you can use simple syrup and add a float of 0.5 oz. of Guinness to the finished drink, but we prefer this method – good things come with some extra work.

Below is a quick teaser for the second chapter of the Frontier Works story.