Latest Drink Recipe
In my opinion, one of the greatest triumphs of the cocktail renaissance is the rediscovery of the classic Old Fashioned. I’ve often spoken of how at some point after the repeal of Prohibition, the Old Fashioned became lost and possibly confused with a long-forgotten drink called a Smash (basically a tarted-up Mint Julep covered in fruit), a mere husk of its former, glorious self.
For decades, bartenders just like me served a limp, weak concoction consisting of a half-muddled sugar cube, a mashed-up neon red cherry and orange, a splash of whiskey, and some soda water drowning the results.
With a little luck, and a lot of hard work, that’s all changed with the renewed interest in classic cocktails. Now at any given night at my bar you can find literally a dozen people sipping on two ounces bourbon touched with a teaspoon of sugar and two dashes of bitters, garnished with a simple orange twist over a couple big ice cubes.
But don’t try to pull that bullshit with the good people of the Great State of Wisconsin, where the Brandy Old Fashioned rules supreme. It’s not the same drink as above, it just shares a name. And if you make it right, really right, it’s a damn delicious cocktail and worthy of examination.
Being located in a hotel, we’re used to serving folks from all over the world. And the first time I witnessed a guest from Wisconsin stare blankly as one of my bartenders handed over two ounces of Cognac touched with a teaspoon of sugar and two dashes of bitters and garnished with a simple orange twist over a couple big ice cubes, I knew some further training was in order.
So in the name of making cocktails – all cocktails – with as much of our hearts as we can offer, I present to you what I believe to be the perfect Brandy Old Fashioned… Wisconsin-style.
I start with an old fashioned glass I’ve chilled in the freezer. Call it a tumbler, call it a double rocks glass, or call it a bucket, it’s a glass you’re familiar with. To that I add two dashes of Angostura bitters and a teaspoon of sugar. If I’m in a hurry I use a 2:1 simple syrup, but if I’m going to spend some time, I use a sugar cube. The sugar cube is preferable here because it’s going to add some friction to the muddling we’re about to do. Brace yourselves, cocktail “nerds”.
Next I’ll take a thick-cut orange wedge, and a cherry. The usual suspect here is a grocery store maraschino cherry, but I always choose a brandied Amarena cherry. Remember, you’re going to get out what you put in, so a quality cherry is going to make the drink that much better.
I muddle the sugar, bitters, orange wedge and cherry into a thick paste, careful not to touch the orange peel too much as it’ll bring unwanted bitterness to the party – just work around the peel and pulverize that orange meat.
Your standard Brandy Old Fashioned brandy of choice is Korbel: cheap California brandy. Considering the hundreds of thousands of cases they ship to Wisconsin every year, it might be considered sacrosanct to use anything else. But if you want to do this right, really right, then do yourself a favor and use some good Cognac. I have my preferred brandy, you have yours.
At this point your typical Wisconsinite barkeep is going to add ice and finish the drink in one of two main ways: sweet or sour. Those who take it sweet will ask for a splash of Sprite or 7-Up, those who take it sour get a dose of Collins Mix or Squirt. To me, it’s just a way of watering down the drink, so I leave out the soda and take a more… cocktail-y method.
Crushed ice is a must for me whenever I whip up a Brandy Old Fashioned. I always skip the soda and let the tiny shards of ice do the work, taming those strong, sweet flavors and turning this into a drink you can sip slowly.
As for a garnish, most will throw a “flag” of an orange wedge and a cherry spiked through with a wooden toothpick, but my take here is that those things are already in the drink, so I skip ‘em. Besides, how pretty does that look without the goofy fruit salad perched over the top?
You know, it’s something to enjoy sipping on while you cook up some bratwurst and onions in a boiling kettle of beer before everyone comes over to watch the Packers game. Drink accordingly.
Brandy Old Fashioned
1 sugar cube or 1 tsp 2:1 simple syrup
2 dashes Angostura bitters
1 orange wedge
1 cherry, preferably Amarena or Maraska
2 oz brandy or Cognac
In a chilled old fashioned glass, muddle the sugar, bitters, orange wedge and cherry into a thick paste, careful not to work the orange peel. Add brandy or Cognac, stir, and fill glass with crushed ice and serve.
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About Me
My name is Jeff Morgenthaler and I'm the bar manager at Clyde Common in Portland, Oregon.
I've been tending bar since 1996 and writing about it since 2004. I started tending bar while getting my degree in Interior Architecture, and slowly I came to the conclusion that bartending was what I really loved, and that I might as well drop everything and focus on being a professional bartender. Over the years I have strived, both behind the bar and with this website, to elevate the experience of having a drink from something mundane to something more culinary.
The writing I do here is intended as a work in progress. My recipes are like my opinions: they are constantly being revised and refined as I work them through my mind and my fingers. Comments and participation are encouraged, so please don't feel the need to tread lightly here.
15 May 2009 at 12:49 PM 1. Blair, aka Trader Tiki
don’t forget to get signed up for Quantcast too.
That way you can find out that your audience is made mostly of upper income college educated latino males with 2 or less dependents.
seriously.
15 May 2009 at 3:16 PM 2. liesel
done. Thanks for not asking how many cocktails I have on average per week, like my Dr. does.
15 May 2009 at 3:29 PM 3. Chris W.
Done and done.
Don’t know why I posted to say only that, but there you go.
Now to figure out what drink to make tonight… hmmm…
16 May 2009 at 7:39 AM 4. Jeff Frane
Maybe (and I say this in a completely non-smarmy way) if you posted more frequently you would get more visits and crank up your advertiser appeal that much more.
I know that you’ve been busy now that you’re in a real city (cough cough) and making videos and traveling the globe on someone else’s dime . . . but MORE POSTS!
16 May 2009 at 1:29 PM 5. Cuco
Amigo Jeffrey is done.
best Cuco
17 May 2009 at 3:32 AM 6. Tiare
I second Blair on Quantcast.
18 May 2009 at 8:58 AM 7. francisco Saa avellaneda
i am friend of cuco, and i like fernet branca, do you know something about this delicious cocktail??
18 May 2009 at 3:05 PM 8. caskproof
Thanks for posting the tonic water recipe. I have been trying to explain to my customers exactly what you are saying for a very long time. The masses are being turned one by one. Great job!
19 May 2009 at 8:28 AM 9. Garretto
I got kind of excited when I saw a new post, but then it turned out to be a request —oh well, no problem. DONE! The least we can do! Hope it helps and looking forward to your next post and Imbibe video.
!Salud!
20 May 2009 at 4:34 AM 10. Jean-Luc D
Long time lurker here, and I quite like the idea of a little survey, however with the rather large age brackets it makes me think that the survey doesn’t really take into accout people who visit your site who are not from the States. I’m 19, thus had to tick the 14-20 bracket, and where I live (New Zealand) I’m above the legal drinking age however your survey would probably put me into the ‘underage’ box due to your higher age limit. Admittedly I’m most probably in the minority here (being both young and from the other side of the world) but thought I’d just mention it. On the flipside I suppose now that I think about it, the advertisers probably don’t care so much about us internationals anyways. XD Btw I’m loving the videos too, I must agree with previous commenters on how good you are in front of the camera.
Good one mate.
21 May 2009 at 5:30 PM 11. Ben from GarnishBar
Nice short and sweet survey.
04 Jun 2009 at 12:04 PM 12. jjm
No thanks for making me really think about how much I spend on libations.
24 Jul 2009 at 10:01 PM 13. izzy
I came here for the ginger beer article and decided to have a longer look. I really like the website, especially the how to kind of stuff. Keep it up, dude.
26 Jul 2009 at 1:41 AM 14. Mata
Done it – just for you…