Wisconsin Old Fashioned (Take 2)

CocktailsBrandy
Written By Miguel Buencamino

Ok, apparently I’ve been making this the wrong way? 😒

Wisconsin Old Fashioned… I don’t think I know of any other classic cocktail thats so heavily disputed by an entire region. I’ve been drinking old fashioned’s for a while now and always have preferred them… the old fashioned way (ps. This is how the drink got its name - spirit, bitters, sugar + water). But the last time I made the Wisconsin OF, Wisconsinites slid into the comments section asking telling me I still did it wrong. In their defense, apparently it’s made with brandy and not bourbon (which was apparently the case for the OG old fashioned).

So lets do this the right way, feel free to throw the hate down below, I’m bracing for impact :)

Cheers y’all.

ingredients:

  • 2½ oz | 75 ml Brandy

  • 3 Sugar Cubes

  • 4 Dashes Angostura Bitters

  • 4 Orange Wedges

  • 4 Maraschino Cherries

tools:

 

instructions:

Combine all ingredients in a rocks glass and muddle. Add crushed ice and stir. Garnish with a maraschino cherry and orange wedge.

Save or Pin this Recipe card

Check out the video on Instagram

USEFUL LINKS:

Other posts you may like...
State of Mind
State of Mind

Style is personal. So why should your cocktail try to copy somebody else’s?

I teamed up with my friends at Ralph Lauren Fragrances to build a cocktail around their Ralph’s Club New York Parfum, and the fragrance did most of the talking. Black currant, cognac, oud wood. That’s basically a drink order.

So we built a Manhattan style sipper with cognac as the base, swapped the sweet vermouth for creme de cassis and a touch of dry vermouth, added a barspoon of absinthe and a few dashes of bitters, then finished it with an expressed lemon twist for brightness. Given the NY roots on this bottle, I’m calling it The State of Mind.

Cheers, y’all!

Read more →
Cornstar Martini
Cornstar Martini

The P*rnstar Martini is a modern classic—fruity, approachable, and built on a formula that works. But here’s the thing: formulas can be reworked if you respect what makes them work in the first place.

This Mexican version starts with Mijenta Reposado, which brings oak and vanilla complexity that rum or vodka can’t match. Passionfruit syrup keeps that fruity brightness the original is known for. But here’s where it gets interesting: Nixta. It’s a corn-forward Mexican spirit that adds something earthy and unexpected—it’s not trying to hide, it’s showing up as itself. Vanilla agave syrup bridges the gap between the tequila’s spice and the passionfruit’s sweetness. Fresh lime brings the tart snap.

The egg white is optional, but if you use it, shake hard for a silky texture that transforms the whole experience. The tepache sidecar is the final touch—it’s fermented, slightly funky, and it makes sense alongside this drink in a way champagne never could in a margarita moment.

This is a martini built on Mexican spirits that deserve more attention. Sophisticated, fruity, and genuinely different.

Cheers, y’all!

Read more →
Bourbon Pina Colada
Bourbon Pina Colada

Why does bourbon get a reputation as a cold weather drink??

Together with my friends at @fourrosesbourbon,

we’re going to prove that theory wrong, and honestly, it wasn’t hard.

Four Roses Small Batch brings a soft, fruity character with layers of spice that hold up beautifully against tropical flavors, which makes it a surprisingly natural fit for a frozen drink. So instead of reaching for rum, I built this Pina Colada around bourbon instead. Coconut cream and pineapple juice bring that classic tiki sweetness, a splash of lime juice adds acidity to balance it out, and blending it all with ice gives you that thick, frosty texture that disappears fast on a hot day.

What’s your go to bourbon cocktail for summer? Drop it below, I might build it next.

Cheers, y’all!

Read more →

Disclosure: 

Certain links above can be affiliated, meaning at no additional cost to you, I could potentially earn commission for each purchase. 

If a post is sponsored, this means I was compensated to research, develop and photograph a custom recipe on my own. Thanks y'all!

Miguel Buencamino
Previous

Wisconsin Margarita
Next

Garden Margarita