Wisconsin (Midwestern supper clubs) · American
Wisconsin Brandy Old Fashioned (Sweet, with a Cherry)
Wisconsin's state drink: brandy muddled with sugar, bitters, orange and cherry, topped with lemon-lime soda for the classic 'sweet.' A supper-club institution — fruitier and fizzier than the whiskey original, and utterly its own thing.
Published July 11, 2026
Cultural context
Wisconsin drinks more brandy per capita than anywhere else in America, and the Brandy Old Fashioned is its state cocktail — a supper-club ritual. Unlike the spirit-forward whiskey original, the Wisconsin version muddles in orange and cherry and is lengthened with soda: 'sweet' with lemon-lime soda, 'sour' with sour mix, 'press' with half soda and half lemon-lime. Order one in a Friday fish-fry line and you're speaking the local language.
The Wisconsin Brandy Old Fashioned is a different animal from the whiskey original — and proudly so. Brandy muddled with orange, cherry, sugar and bitters, then lengthened with lemon-lime soda: fruitier, fizzier and sweeter, it’s the state cocktail of Wisconsin and a supper-club institution.
Speak the local language
Order it “sweet” and it’s topped with lemon-lime soda; “sour” swaps in sour mix; “press” splits the top between soda water and lemon-lime. All three are in the recipe above — the “sweet” is the default.
Muddle the fruit
Muddling orange and cherry into the sugar and bitters is the whole character of this drink. Luxardo cherries are a worthwhile upgrade over neon maraschinos.
A different branch of the family
Where the original Old Fashioned is stirred and spirit-forward, this one is muddled and lengthened — the same Old Fashioned family roots, a whole different tradition.
Ingredients
- 60 ml (2 oz) brandy Wisconsinites reach for Korbel; any smooth American or grape brandy works.
- 1 orange slice For muddling — a half-wheel is plenty.
- 1–2 maraschino cherries Plus a little of the syrup. Luxardo cherries are a big upgrade if you have them.
- 1 sugar cube (or 1 tsp sugar)
- 3–4 dashes Angostura bitters
- to top (about 90 ml / 3 oz) lemon-lime soda For the classic 'sweet.' Use soda water for a 'press,' or sour mix for a 'sour.'
- ice
Method
Tap a step’s number to check it off as you go.
-
In a rocks glass, muddle the orange slice, cherry, sugar cube and bitters until the sugar dissolves and the fruit releases its juice.
Why: Muddling the fruit into the sugar and bitters is what makes the Wisconsin version fruity and aromatic rather than austere.
-
Fill the glass with ice and add the brandy; stir to combine.
Why: Stirring married the muddled fruit base with the brandy before it's lengthened.
-
Top with lemon-lime soda for a 'sweet' (or soda water for a 'press'), and garnish with an extra cherry and orange.
Why: The soda lengthens and lifts the drink — this is what sets the supper-club Old Fashioned apart from the spirit-forward original.
A quick, anonymous tap — no review needed.
Variations
- Sour
Top with sour mix instead of lemon-lime soda for a tarter, more balanced drink.
- Press
Top with half soda water and half lemon-lime soda — less sweet, still fizzy. A local favourite.
- The Old Fashioned family
Swap the base and method — whiskey, stirred and spirit-forward, for the original; rum or agave for other riffs.
Serving & Storage
The definitive Friday fish-fry drink. Its fruity sweetness suits fried and hearty Midwestern food.
Pairs with: Beer-battered fish fry, Cheese curds, Prime rib, Bratwurst.
Storage: Muddle and build to order; the soda should be fizzy and the fruit fresh.
Nutrition
Per serving (1 drink (~180 ml))
- Calories
- 210
- Protein
- 0 g
- Carbs
- 22 g
- Fat
- 0 g
- Fiber
- 0 g
- Sugar
- 20 g
- Sodium
- 15 mg
Estimated using standard ingredient data. Values vary with brands and substitutions.
Frequently Asked Questions
Why is a Wisconsin Brandy Old Fashioned so different from a normal one?
It uses brandy instead of whiskey, muddles orange and cherry into the base, and is lengthened with soda rather than served spirit-forward over a single cube. The result is fruitier, fizzier and sweeter — a distinct regional style, not a mistake.
What do 'sweet,' 'sour' and 'press' mean?
They're how you finish the drink. 'Sweet' tops it with lemon-lime soda, 'sour' with sour mix, and 'press' with half soda water and half lemon-lime soda. Ordering by these names is standard in Wisconsin supper clubs.
Which brandy should I use?
Korbel brandy is the near-universal Wisconsin choice and makes the most authentic version, but any smooth grape brandy works well.
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