Why Is Everyone in Wisconsin Taking Shots of Angostura?
The state sells more Angostura per capita than any other—and it’s not because of their affinity for the Old-Fashioned.
- story: Megan Krigbaum
- photo: Lizzie Munro
About Those Classic Ice Cream Cocktails
From a 1930s mix of “Chablis, gin and ice cream” to the Midwest’s beloved Pink Squirrel, a look at the evolution of the ice cream cocktail.
- story: Drew Lazor
- photo: Lizzie Munro
How Bar Dice Became a Wisconsin Institution
In the Badger State, a lucky roll can still win you a free, ice-cold PBR.
- story: Robert Simonson
- photo: Anya Kopischke
Wisconsin’s New Claim on the Brandy Old-Fashioned
Wisconsin's beloved—and peculiar—take on the Old-Fashioned has gotten even more Wisconsin. Bryce T. Bauer on the growing crop of Badger State brandy.
- story: Bryce T. Bauer
- photo: Lizzie Munro
Blended Grasshopper
A mint-green, cream-based classic gets thrown into a blender with ice cream and Fernet Branca for a bittersweet, cooling digestif.
- story: Leslie Pariseau
- photo: Jeremy Pelley
Small-Town Wisconsin Liqueurs Hit the Big Time
New spirits from Wisconsin’s Death Door Spirits are making waves across the country, according to the New York Times. Death Door Spirits, a craft distillery renowned for its gin, vodka and…
- story: Daniel Yeom
