Wisconsin Old Fashioned: A Supper Club Classic with Midwest Charm

When someone orders an Old Fashioned in Wisconsin, they’re not expecting a stiff pour of rye or bourbon stirred with bitters and a twist of citrus. No—this is Wisconsin’s version, a cocktail steeped in Midwestern tradition and unapologetic personality, typically made with brandy (not whiskey), muddled fruit, and finished with a splash of soda. Equal parts nostalgic and regional, the Wisconsin Old Fashioned is sweet, approachable, and delightfully kitschy, beloved in supper clubs and corner bars across the state.

Whereas the classic Old Fashioned is about restraint, the Wisconsin version is all about indulgence and ritual. You’ll find variations like Sweet, Sour, Press, or Soda, each describing the type of mixer used. Garnishes are more than decorative—they’re part of the experience. It’s not uncommon to see maraschino cherries, orange slices, olives, or even pickled mushrooms riding along the rim.

The first time I had one was at a supper club outside Green Bay. It arrived in a heavy-bottomed glass, glowing amber and garnished to the brim. The bartender, proud of her craft, insisted on muddling the orange and cherry herself. With one sip, I understood—this isn’t just a cocktail, it’s a celebration of Wisconsin’s hospitality, heritage, and sweet-tooth spirit.

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Quick Facts: Wisconsin Old Fashioned

Method: muddled and built
Flavor profile: sweet, fruity, spirit-forward
How to serve it: over ice
Glassware: rocks or double old fashioned glass
Alcohol content: ~15–18% ABV, ~14–17 grams of alcohol per serving

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Ingredients

• 2 oz brandy (Korbel is traditional)
• 1 sugar cube or ½ oz simple syrup
• 2–3 dashes Angostura bitters
• 1 orange slice
• 1 maraschino cherry
• Splash of soda: sweet (Sprite or 7Up), sour (sour mix), club soda, or press (half soda, half 7Up)
• Garnish: orange slice, cherry, optional olive or pickled garnish
• Ice: cubed or crushed

Ingredient Notes:

Brandy:
This is the heart of the Wisconsin Old Fashioned. Korbel Brandy is the traditional go-to, so much so that Wisconsin accounts for a large percentage of Korbel’s U.S. sales. You can substitute with:

• Christian Brothers
• E&J
• Apple or cherry brandy for a fruity twist

Sugar and Bitters:
Start with a sugar cube and bitters for tradition, or use ½ oz simple syrup for ease. Angostura bitters give depth and spice.

Soda Options:
This is where personal preference comes in. Choose one:

• Sweet – 7Up, Sprite, or another lemon-lime soda
• Sour – commercial sour mix or fresh lemon/lime juice with sugar
• Press – 50/50 club soda and lemon-lime soda
• Soda – plain club soda for a drier finish

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Equipment Needed

• Rocks or double old fashioned glass
• Muddler
• Bar spoon
• Jigger
• Ice scoop
• Citrus knife or peeler

No shaker needed here—it’s a built cocktail, made right in the glass with a sense of ritual and fun.

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Step-by-Step Instructions

1. Muddle fruit, sugar, and bitters.
In your rocks glass, add:

• 1 orange slice
• 1 maraschino cherry
• 1 sugar cube or ½ oz simple syrup
• 2–3 dashes Angostura bitters
  Gently muddle to release the juices and dissolve the sugar. Don’t pulverize—just press enough to combine.

2. Add brandy and ice.
Pour in 2 oz brandy, then add cubed or crushed ice to fill the glass.

3. Top with your mixer of choice.
Add a splash (1–2 oz) of your chosen soda: sweet, sour, press, or soda. Stir gently to mix.

4. Garnish.
Go classic with an orange slice and cherry, or add a green olive or pickled mushroom for a savory twist that’s uniquely Wisconsin.

Serve with a cocktail straw or short stirrer. And maybe a cheese curd or two on the side.

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Flavor Profile and Tasting Notes

The Wisconsin Old Fashioned is fruity, mellow, and spiced, with a touch of effervescence from the soda topper.

What you’ll taste:

• Sweet orange and cherry up front
• Caramel and vanilla from the brandy
• Warm spice from Angostura
• Subtle fizz and acidity from the soda
• A gentle finish that invites another sip

It’s less boozy and bitter than the classic Old Fashioned, making it a crowd-pleaser that goes down easy.

Pairs well with:

• Fried cheese curds (obviously)
• Bratwurst or grilled sausages
• Pork chops or schnitzel
• Apple pie or cherry cobbler
• Salted nuts or savory bar snacks

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Garnishing and Presentation

The garnish is often as important as the drink itself—a nod to the supper club tradition of hospitality and flair.

Glassware:
Use a rocks or double old fashioned glass, sturdy enough for muddling and garnishes.

Garnish ideas:

• Orange slice + cherry – the classic duo
• Green olive – adds briny contrast
• Pickled mushroom or onion – for a savory curveball
• Lemon twist – optional for brightness
• Celery stalk – rare, but occasionally seen for drama

Garnish is often skewered or dropped in. Embrace the chaos—it’s all part of the Wisconsin charm.

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Pairing Suggestions

The sweetness and fruitiness of this drink make it a perfect match for rich, salty, and comforting fare.

Savory pairings:

• Friday fish fry (especially walleye or perch)
• Prime rib with horseradish cream
• Grilled bratwurst with sauerkraut
• Pork schnitzel with red cabbage
• Deep-fried pickles or cheese balls

Sweet pairings:

• Cherry pie
• Apple turnovers
• Cinnamon sugar donuts
• Cranberry shortbread

It’s also perfect to sip before a holiday meal or at a backyard cookout with grilled meats and mustard-heavy sides.

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Cocktail History and Trivia

The Wisconsin Old Fashioned evolved out of post-Prohibition drinking culture, but its real defining moment came at the 1893 Chicago World’s Fair. That’s where Wisconsin folks first encountered Korbel Brandy, brought over from California. They brought it home, and over time, adapted the Old Fashioned to suit their Midwestern palate—sweeter, fruitier, and more festive.

Today, the Wisconsin Old Fashioned is more than a cocktail—it’s a ritual and a point of regional pride. Supper clubs all over the state serve it with slight variations, often using family recipes. It’s so ingrained in the culture that many Wisconsinites don’t even realize the rest of the country drinks their Old Fashioneds differently.

In fact, Korbel sells more brandy in Wisconsin than anywhere else, thanks almost entirely to this cocktail.

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Serving Suggestions

Serve the Wisconsin Old Fashioned:

• Before a big dinner as a true aperitif
• At backyard parties, grill-outs, or tailgates
• During holidays, especially Thanksgiving or Christmas
• Any Friday night at a supper club, preferably with live polka music

To batch for a group:

• Muddle fruit, sugar, and bitters in a pitcher
• Add brandy and stir
• Pour into glasses with ice and top each one with soda
• Garnish individually for that signature look

Make it part of a Wisconsin-style cocktail hour, complete with bar snacks and retro music.

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Alcohol Content and Alternatives

This version is slightly lower in ABV than the classic Old Fashioned thanks to the soda mixer and fruit dilution, averaging around 15–18% ABV.

To reduce strength further:

• Use 1½ oz brandy
• Add more soda for a lighter, spritz-style version
• Muddle extra fruit for more body and sweetness

Mocktail version:

• Muddle orange slice and cherry with a dash of aromatic bitters or non-alcoholic bitters
• Add ½ oz maple syrup or simple syrup
• Top with lemon-lime soda or a blend of cranberry and club soda
• Garnish with a cherry and orange slice

Variations to explore:

• Whiskey Old Fashioned (Sweet) – for bourbon lovers
• Wisconsin Old Fashioned Sour – using sour mix instead of sweet soda
• Brandy Manhattan – another Midwestern favorite
• Apple Brandy Old Fashioned – perfect for fall gatherings

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Frequently Asked Questions (FAQ)

Why is brandy used instead of whiskey?
Wisconsin adopted brandy after the 1893 World’s Fair, and it stuck. Locals preferred the smoother, fruitier spirit, and it became tradition.

What’s the difference between “sweet,” “sour,” and “press”?
It refers to the mixer added at the end:

• Sweet: 7Up or Sprite
• Sour: sour mix or lemon juice blend
• Press: half soda, half 7Up
• Soda: club soda

Do you have to muddle the fruit?
It’s traditional, but you can skip it if you use fresh juice and quality garnishes. Purists will insist on the muddle!

Can I make this with bourbon instead?
Sure! It becomes a Whiskey Old Fashioned Sweet, still a regional favorite.

Is it always garnished with cherries and oranges?
That’s standard, but olives, pickled mushrooms, or onions are local favorites for a savory twist.

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Conclusion

The Wisconsin Old Fashioned is more than a cocktail—it’s an experience rooted in community, comfort, and Midwest charm. Whether you’re sipping one at a supper club surrounded by wood paneling and prime rib specials, or making one at home with friends and fried cheese, it brings a sense of festivity that’s hard to replicate.