![]() ![]() Read almost any travel guide about Wisconsin that mentions bloody Mary cocktails, and the writer will tell you to act like a native and ask for a beer chaser to go with it. If you’re into more unusual garnishes, go with a pickled vegetable or an olive or two. ![]() Garnish with another orange wedge and cherry on a toothpick. For an Old Fashioned soda, use seltzer water, and for an Old Fashioned press, use half seltzer and half lemon-lime soda. For an Old Fashioned sour, use a sour soda like Squirt. Add ice and top with lemon-lime soda, sour soda, and/or seltzer.įor an Old Fashioned sweet, use lemon-lime soda. And it’s important not to muddle just the fruity part of the orange slice-muddling the peel will release its oils and add aromatics to the drink. Then add the orange wedge and cherry, and brandy, muddling the mix together until it becomes a slushy, grainy mix-about five or six good crushes with a muddler should do it. Dash the bitters on top of the cube or cubes. Place the sugar cube in the bottom of your old fashioned glass (also called a short tumbler or lowball or rocks glass). lemon-lime soda, sour soda and/or seltzer Recipe courtesy of Aubrey Dodd, former mixologist for Badger Liquorġ to 2 oz. ![]() So, at a time when there was a shortage of good booze, you could find good brandy in Wisconsin so that’s what we started drinking and then kept drinking. The reason for brandy’s popularity, despite the legend of Korbel sampling its brandy at the Columbian Exposition in Chicago in 1893, is that during the 1940s, a group of Wisconsin distributors bought up about 30,000 cases of Christian Brothers brandy, and all of that brandy landed in Wisconsin in one big gush. The typical garnish is a cherry and orange slice, but people also select pickled onions, olives…basically any pickled vegetable that you might find on lazy Susan tray of snacks at a supper club. Then this muddle is topped with soda – either sweet, like Sprite or 7-up, or sour, like Squirt, or press, which is a combination of sweet soda and club soda, and press is short for Presbyterian. In Wisconsin, if you order an old fashioned, the bartender will ask you a series of questions: brandy or whiskey, sweet or sour and do you want a cherry or perhaps a pickled Brussels sprout as a garnish?īrandy – or whiskey – is then muddled with Angostura bitters, sugar or simple syrup, cherries and an orange. If you order an old fashioned anywhere else in the world, you’ll get a simple, yet sophisticated concoction made of whiskey, usually rye, bitters and sugar. When the world opens up again, Wisconsin should be on your list of places to come drink, but in the meantime, here’s an overview of five quintessential Wisconsin cocktails: The Wisconsin Old Fashioned Bartenders here know how to muddle an old fashioned (and yes, it’s muddled), they’ll serve you a small glass of beer with your bloody Mary, which should be weighed down and overflowing with enough garnishes to make a meal and in winter, they’ll pour homemade batter into your hot drink. Like New Orleans and Kentucky, Wisconsin boasts a rich, boozy history, and most bartenders – even at the divey-est bars – know how to shake, stir and blend. “America’s Dairyland” could easily be called “America’s Cocktail-land,” and I’m not just saying this because I live here or because Appleton, Green Bay and Madison routinely show up on the biggest alcohol consumption per capita compilations. Wisconsin’s one of the best places in the country, if not the world, to enjoy a cocktail. ![]()
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