Last Friday night at Kopp’s Tavern in Madison, I watched a bartender muddle an orange slice with a sugar cube and thought nothing of it. Then she reached for a bottle of Korbel brandy instead of whiskey, topped the drink with 7-Up, and suddenly everything clicked. I wasn’t just witnessing someone make a cocktail—I was watching Wisconsin’s most beloved drinking tradition come to life.
The woman next to me smiled and said, “First time seeing a real Wisconsin old fashioned?” She was right. After years of drinking the whiskey version everywhere else, I had stumbled into something completely different yet strangely familiar.
That moment perfectly captures what makes the Wisconsin old fashioned so special. It’s not just a drink—it’s a cultural institution that tells the story of German immigration, local preferences, and a state that’s never been afraid to do things its own way.
How Wisconsin Transformed America’s Classic Cocktail
The Wisconsin old fashioned breaks every rule you think you know about this classic cocktail. While the rest of America reaches for whiskey or bourbon, Wisconsin bartenders have been pouring brandy for over a century. The drink that emerged isn’t just different—it’s become the unofficial state cocktail.
“People think we’re crazy until they try it,” says Mike Patterson, owner of three Milwaukee supper clubs. “Then they understand why we’ve been making them this way since the 1890s.”
The transformation happened when German immigrants brought their love of brandy to Wisconsin in the late 1800s. Local distilleries couldn’t keep up with demand, so tavern owners started importing Korbel brandy from California. The sweet, smooth flavor paired perfectly with the muddled fruit and soda water that defined the region’s drinking style.
What really sets the Wisconsin version apart is the finishing touch: a splash of lemon-lime soda instead of plain water. Some bartenders add a spoonful of maraschino cherry juice for extra sweetness. The result is a drink that’s simultaneously nostalgic and refreshing.
The Essential Elements That Make It Wisconsin
Creating an authentic Wisconsin old fashioned requires specific ingredients and techniques that you won’t find in cocktail manuals from other states. Every element serves a purpose in building the perfect balance of sweet, bitter, and fruity flavors.
Here’s what goes into a proper Wisconsin old fashioned:
- Korbel brandy (never whiskey or bourbon)
- One sugar cube or simple syrup
- Angostura bitters
- Fresh orange slice
- Maraschino cherry (preferably bright red)
- Lemon-lime soda (7-Up or Sprite)
- Optional: splash of cherry juice
The preparation method matters just as much as the ingredients. Wisconsin bartenders muddle gently—just enough to release the orange oils and dissolve the sugar. Too aggressive, and you’ll end up with bitter orange pith ruining the drink.
| Component | Wisconsin Style | Traditional Style |
|---|---|---|
| Base Spirit | Brandy (Korbel preferred) | Whiskey or Bourbon |
| Mixer | Lemon-lime soda | Plain soda water |
| Fruit | Orange slice + cherry | Orange peel twist |
| Sweetener | Sugar cube + cherry juice | Sugar cube only |
“The key is getting that perfect balance where the brandy shines but doesn’t overpower the fruit,” explains Sarah Chen, head bartender at The Safe House in Milwaukee. “You want every sip to taste like Wisconsin summer.”
Why This Drink Defines Wisconsin’s Social Scene
Walk into any supper club, corner bar, or family gathering across Wisconsin, and you’ll find people sipping Wisconsin old fashioneds. The drink has become so embedded in the state’s culture that many bars don’t even list it on their menu—everyone just knows how to make one.
The Wisconsin old fashioned serves as a social connector in ways that other cocktails simply can’t match. It’s the drink that brings together three generations at Sunday dinner, the cocktail that closes business deals at Friday fish fries, and the beverage of choice for celebrating everything from Packers victories to wedding anniversaries.
“My grandfather taught my father how to make them, my father taught me, and I’m teaching my kids,” says Tom Braun, a lifelong Madison resident. “It’s like passing down family recipes—you’re sharing a piece of Wisconsin history.”
This cultural significance extends beyond just drinking. Wisconsin consumes more brandy per capita than any other state in America, largely because of this single cocktail. Korbel has even created special Wisconsin-only blends to meet local demand.
The drink also represents Wisconsin’s approach to hospitality. Unlike fussy cocktails that require expensive ingredients or precise measurements, the Wisconsin old fashioned is approachable and forgiving. Bartenders adjust the sweetness based on customer preference, making each drink slightly personal.
Restaurant owners across the state report that Wisconsin old fashioneds account for 30-40% of their cocktail sales, far higher than any other single drink. During peak times like Friday fish fries or Packers game days, that number can climb above 60%.
“We go through more brandy in a weekend than most bars use in a month,” notes Jennifer Walsh, manager of a popular Green Bay sports bar. “When people come to Wisconsin, they want the authentic experience, and that starts with the right cocktail.”
The drink has also found new life among younger drinkers who appreciate its Instagram-worthy appearance and connection to local tradition. Craft cocktail bars in Milwaukee and Madison now offer premium versions using aged brandy and house-made cherry juice, proving that some classics never go out of style.
FAQs
Why do Wisconsinites use brandy instead of whiskey in their old fashioneds?
German immigrants brought their preference for brandy to Wisconsin in the 1800s, and local bars started using Korbel brandy from California when local distilleries couldn’t meet demand.
Can you make a Wisconsin old fashioned with whiskey?
Technically yes, but it wouldn’t be authentic to Wisconsin tradition. The brandy’s smoother, sweeter profile is essential to the drink’s character.
What’s the difference between sweet and sour Wisconsin old fashioneds?
Sweet versions use lemon-lime soda, while sour versions substitute grapefruit soda or lemon-lime soda with extra bitters for a tarter flavor.
Do you really need to muddle the fruit?
Yes, muddling releases the orange oils and helps dissolve the sugar, creating the drink’s signature flavor profile. Just muddle gently to avoid bitter orange pith.
Where can I find authentic Wisconsin old fashioneds outside of Wisconsin?
Some Midwest bars serve them, but your best bet is asking a bartender to make one with brandy, muddled orange and cherry, and lemon-lime soda instead of water.
Is it okay to add cherry juice to a Wisconsin old fashioned?
Many Wisconsin bartenders add a splash of maraschino cherry juice for extra sweetness, so it’s perfectly authentic if you prefer it that way.
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