![]() ![]() 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. Global soccer on all flat screens.Wisconsin’s one of the best places in the country, if not the world, to enjoy a cocktail. Not only are they beautiful to look at, but heavenly to drink. Caffe Umbria is the house brew, plus real Greek freddo espresso drinks, which are frothy iced espresso featuring a huge round ice cube. We also had the French toast, made with housemade brioche bread, moist and creamy and topped with chocolate and salted caramel sauces, which were not too sweet.Ĭoffee here is serious business. In that tradition, some filling ingredients double as toppings, allowing you can see and taste them twice. A thin French omelet of ham, Swiss, mushroom, asparagus and spring onion is cooked until a little tan on one side before being filled and folded. I couldn’t pass up the baked avocado filled with a poached egg and spices sitting on top of a breakfast salad with bacon and cherry tomatoes. ![]() The menu is Greek, with good explanations, and like restaurants in Greece, which stay open all day so people can meet, drink coffee and linger, owners Peter and George Panagakis want you to do the same. What I found was a bright cheerful long room with a coffee bar on the right and seating against a wall, with more in the back on the left.
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