A trip up to Door County Wisconsin a few weeks back called for partaking in many of the iconic places, foods, and beverages. From stops at lighthouses and cherry orchards, to hikes in the State Parks, to Swedish Pancakes and the Friday Night Fish Fry, and to the Wisconsin Style Old-Fashioned, we were the ultimate local wannabes, aka tourists. There were some repeat as well as several 'first' experiences on this return trip up to the North Woods. Without giving you the wrong impression but just maybe enjoying a Wisconsin Old-Fashioned at the Friday Night Fish Fry was the most memorable one. With a Happy Hour price of $5.00, it was really hard not to get that cocktail. For the record, we each only had one.
While a typical Old Fashioned is made mostly with Bourbon (like this one), the Wisconsin Old Fashioned, served at almost every supper club in Wisconsin and generally referred to as a Brandy Old Fashioned, is decidedly different. In addition to being made with Brandy (usually Korbel's), the Wisconsin Old Fashioned is made by first muddling some fruit (generally a maraschino cherry and orange slice) in a glass with a sugar cube before adding the ice and liquids and topping with some lemon-lime soda (more often than not 7-Up). For an Old Fashioned purist, you might say these added ingredients skew toward being a bit on the controversial side. However, if you enjoy a cocktail on the sweet (but not too sweet side), then you too might enjoy an Old Fashioned made in the Wisconsin style. In addition, what's not to love about a cocktail that packs a bit of a cherry punch? Before I get ahead of myself or in the event any of you have looked at the ingredient list in the recipe below and are actually yelling at the screen 'this is not a Wisconsin Old-Fashioned!!', please bear with me. Because while my recipe may not actually be tightly aligned with the 'traditional' version, it's a really delicious one. And one I would argue pays homage to the 'original' while zhuzhing it up a bit.
Angostura Bitters are the more widely used bitters in most cocktails, but particularly in the Wisconsin Old Fashioned. While the Angostura Bitters have more of a spiced flavor (think cloves and cinnamon), Peychaud Bitters are lighter, sweeter and have notes of candied cherry, clove and orange. Additionally, the color of these two bitters differs. Peychaud Bitters are slightly more colorful, having orange and red hues, while Angostura Bitters are more amber of caramel colored (similar to the color of a watered-down cola). Both bitters will work in the Wisconsin Old Fashioned. For personal preference taste and appearance reasons, my recommendation would be to use the Peychaud Bitters when making this cocktail.
Another slight departure in the traditional list of ingredients is a replacement of the sugar cube with simple syrup. Whether or not this would be a hotly contested ingredient swap I honestly don't know.
Changing out the maraschino cherries for Luxardo cherries in this cocktail could be upsetting for some. Although the rich cherry and perfectly balanced sweet and tart flavors of a Luxardo cherry are really hard to beat. If you are looking to serve a more upscale version of the Wisconsin Old Fashioned, the Luxardo Cherry should definitely be the cherry of choice.
If you look at the origin and history of the Wisconsin Old Fashioned you will discover the cocktail was first made with Brandy, not Bourbon. The overwhelming favorite and traditional brandy choice has been the Korbel California Brandy. At the restaurant where my friend and I enjoyed our $5.00 Old Fashioneds; we had the choice of having it made with either brandy or bourbon. We both chose the bourbon option. Again, if you are looking to make and serve a more deluxe Old Fashioned, I would suggest using bourbon over the recommended brandy. And just in case you were wondering, the cost of a bottle of Korbel Brandy is generally less than $15. Although if you are looking to be more of a traditionalist and bourbon just isn't your thing, then by all means make it with the Korbel Brandy.
After having a Wisconsin Old Fashioned I wouldn't hesitate to order one the next time I am up in Wisconsin. When it comes to making the 'house cocktail' for a gathering, this Wisconsin Style Old Fashioned will definitely be in the mix. This is what happens when I discover something new.
Like all traditional and regional recipes, people will have strong opinions on how they should be made. I tend to think that the Wisconsin (Style) Old Fashioned would be one where some very unwavering opinions are held. Forgive me if I have ruffled the feathers of any of you who are resolute and loyal to your version of a "traditional" Wisconsin Old Fashioned. For those you who are less loyal to the time-honored version of that state's beloved cocktail, I hope you will try and enjoy this one. And remember, always drink responsibly. Cheers!
.jpg)
Recipe
Wisconsin Style Old Fashioned
Makes 1 delicious cocktail
Ingredients
1/3 ounce simple syrup (or one sugar cube)
4-5 dashes Peychaud Bitters (see notes)
1 Luxardo cherry (see notes)
1 orange slice, peel removed
2 ounces bourbon or brandy (see notes)
Handful of ice cubes
1/2 teaspoon Luxardo cherry juice/syrup
3-4 ounces 7-Up or Sprite
Garnish: Half of an orange slice and 2 Luxardo cherries
Directions
1.Add the simple syrup (or sugar cube), cherry, orange, cherry juice/syrup and bitters to an old-fashioned glass. Using a muddler, muddle these ingredients.
2. Add ice cubes and either the bourbon or the brandy. Stir gently.
3. Top with 3-4 ounces of 7-Up (for sweet) or Sprite (for sour).
4. Garnish with an orange slice and a couple of Luxardo cherries.
5. Sip and savor.
Notes: (1) Typically Angostura Bitters are used but I prefer the Peychaud Bitters. (2) Traditionally the Wisconsin style is made with Brandy (Korbel's) but I lean toward making it with a good quality rye bourbon. (3) More often than not, it's made with maraschino cherries. But I like kicking it up a notch and using Luxardo cherries. (4) I make my own simple syrup. Equal parts water and sugar, brought to a boil just until the sugar dissolves. Once it reaches that state, the pan is removed from the heat, and the simple syrup is allowed to cool before being transferred to a tightly covered jar and stored in the refrigerator.
Cherry Orchard, Sister Bay, Wisconsin (April 2026)
Lighthouse, Sturgeon Bay, Wisconsin (April 2026)
Cave Point, Door County, Wisconsin (April 2026)