Cherry bounce, loaded Bloody Marys, maple Old Fashioneds, and more
Every region has its signature drinks. New Orleans has the Sazerac. San Francisco has the Mai Tai. Kentucky has the Mint Julep. Northern Wisconsin has all of those beat — not because the drinks are more technically refined, but because they're tied to a place and a culture in ways that fancy cocktail bars can't replicate.
The Wisconsin muddled brandy Old Fashioned is a different drink than the whiskey Old Fashioned served everywhere else. The muddled fruit, the soda splash, and the Korbel brandy create a drink that's sweeter, fruitier, and more communal than its austere cousin. Best served at a bar where the bartender muddles by hand and knows your name.
Cherry bounce is a traditional Wisconsin preparation where Door County Montmorency cherries are packed in a jar with sugar and covered with whiskey (usually bourbon or Canadian Club). The jar sits for 3-6 months, with occasional shaking, until the cherries infuse the whiskey and the whiskey preserves the cherries. The result is a sweet, cherry-forward spirit that's served as a shot or poured over ice. The cherries themselves are eaten — they're boozy, sweet, and dangerous.
Cherry bounce is almost exclusively homemade. It shows up at holidays, hunting camps, and family gatherings. Some Wisconsin bars serve it, but you have to know to ask. It's the kind of drink that doesn't appear on menus — it exists in the oral tradition of Wisconsin drinking culture.
Wisconsin Bloody Marys are a full meal. We're not talking about a celery stalk garnish. A proper Wisconsin Bloody Mary comes with a beef stick, cheese curds, a pickle spear, an olive, sometimes a shrimp, occasionally a whole slider burger balanced on the rim of the glass. The drink itself is spicy, savory, and loaded with Worcestershire and horseradish.
The tradition of the loaded Bloody Mary is uniquely Wisconsin. It turns a cocktail into brunch. The best ones are found at bars that also serve breakfast — which, in the Northwoods, means most of them.
At Ripsaw Saloon, the Bloody Mary uses pepper-infused vodka and comes loaded with garnishes that make it a meal on its own. It's the kind of drink you order when you're planning to stay a while.
In spring, when Wisconsin sugar bushes are tapping maple trees, the Maple Old Fashioned appears on bar menus across the Northwoods. Made with maple syrup instead of a sugar cube, this variation adds a rich, earthy sweetness that pairs perfectly with brandy. The maple syrup must be real — Grade A dark or Grade B for the most flavor — and Wisconsin maple producers supply some of the best in the country.
The Maple Old Fashioned is seasonal for a reason. Real maple syrup has a terroir — it tastes different depending on where the trees grow and when the sap runs. A Maple Old Fashioned made with Price County maple syrup tastes different from one made with Vermont syrup. That's the point.
Spotted Cow from New Glarus Brewing is only sold in Wisconsin. You cannot buy it in any other state. The brewery deliberately restricts distribution to keep the beer local — a decision that has made Spotted Cow a point of Wisconsin pride and a must-try for visitors.
On draft, Spotted Cow is a different experience than from the bottle. The creamy head, the slightly fruity aroma, the smooth finish — it's best at a Wisconsin bar that keeps it on tap and serves it in a proper glass. Every Northwoods bar worth its salt has Spotted Cow on tap.
During Wisconsin's brutal winters, some Northwoods bars participate in the tradition of storing beer outside in the snow. The beer reaches near-freezing temperatures and develops a slushy consistency that's uniquely refreshing after a day of ice fishing or snowmobiling. This isn't a commercial product — it's a bar tradition. You order a beer, and the bartender reaches into a snowbank or opens a door to the outside cooler.
The practice is fading as modern refrigeration takes over, but a few old-school Northwoods bars still do it. It's worth seeking out for the experience alone.
A lesser-known Wisconsin specialty, the Wisconsin Club combines brandy, rum, triple sec, and sour mix. It's a strong, sweet cocktail that was popular at supper clubs in the 1970s and 1980s and is making a quiet comeback. The drink is served up in a cocktail glass and packs a serious punch — it's not for the faint of heart, but it's a genuine piece of Wisconsin cocktail history.
The only way to truly experience these drinks is in Wisconsin, at a Wisconsin bar, served by a Wisconsin bartender who has been making them for decades. Start your Northwoods drink tour at Ripsaw Saloon in Prentice — where the Old Fashioneds are muddled, the Bloody Marys are loaded, and the tradition runs deep. Plan your visit at Price County Fun.