Wisconsin Old Fashioned

Author Notes

This may not resemble the Old Fashioned you're used to, but they do things a little differently in Wisconsin. This is a variation that stems back to the late 1800s, when German immigrants living in the Cheesehead State gravitated towards brandy over whiskey as a base spirit in their cocktails. It’s common in bars and supper clubs across Wisconsin, and bartenders tend to be a little loose with their pours—often free-pouring or letting the jigger overflow. If you want to channel that spirit, feel free to go a little over the standard 2 ounces, adding up to 2.5 ounces of spirit. The traditional brandy of choice for this drink is the California made Korbel, the domestic option that would have been available at the time of its inception. That said, this is going to be just as if not more delicious with another brandy, or secretly a nice cognac. —Noah Tanen