Student Workshop | Program | The Old-Fashioned Happy Hour, Maya Norman, Airdate 4/8/2018

– Good evening, bartenders,
Wisconsin lovers, supper club goers, beverage
geeks, and, like myself, craft cocktail enthusiasts. I’m Tori Bringedahl. Tonight we’re gonna take
a look inside Wisconsin’s unofficial state cocktail. That’s right, the Old Fashioned. We’ll explore a little history, along with the magic of
muddling, or not muddling, and later on we’ll
learn how to make an award winning
Milwaukee Old Fashioned. Whether you prefer a brandy
sweet, or a whisky sour, there is something
here for everyone, starting now on the Old
Fashioned Cocktail Hour. (upbeat, jazzy music) – The Old Fashioned,
traditionally, is made with, is originally a whisky cocktail. I mean like, we’re going
back to the late 1800s. It’s a whisky cocktail,
which simply meant bitters, sugar, and
booze, and that was it. Traditionally even
like, to my knowledge, before it was even bourbon
it was rye, actually. – Everywhere else
in the country, whisky was a little
more popular. Bourbons, now, over the past
decade have gained popularity. – I think in Wisconsin we
kinda put our North Woods twist on it, which is
to have it with brandy. – Brandy is extremely
popular in Wisconsin, has been for a long time. There’s a lot of different
theories as to why. – The Germans
kinda migrated here and concentrated
themselves, and, they like the sweeter spirit. – If you’re gonna shovel
your driveway or something, you come back in, you
are gonna want, probably, something to warm
you up right away, and brandy’s a great
drink for that. – And in Wisconsin,
it goes even further where you add like
7-Up, a squirt. – From the German tradition,
there were session beers and that type of
thing where, you know, you would drink a fair amount
over a long period of time. – An Old Fashioned is
great because we make it so drinkable here,
adding the soda, versus the traditional
Prohibition style, that just have it be
like, straight booze. If you add a little soda, you
can just keep drinking them, and the bitters
calms the stomach so, it’s just all around a
great, really drinkable, winter drink especially. – My theory on Wisconsin
is that we sort of water things down and
make it a little sweeter, so it almost becomes more of
a drink that you would drink over a longer period of time. (mellow, jazzy music) – In addition to making it so
drinkable here in Wisconsin, some folks have turned
to making it edible, too. Our first guest was inspired by the Old Fashioned
flavor profile, and her childhood dream to one day own an
ice cream business. Lauren Schultz, owner of
Purple Door Ice Cream, is making quite the treat. Lauren, thank you so much
for joining us today. – You’re welcome,
glad to be here. – Awesome, so, I know
that Purple Door Ice Cream is very creative and
forward thinking. Can you tell us a
little bit about how you came up
with this concept? – Sure! Well, my husband and I
have been making ice cream in our home kitchen for years, and at one point we
just decided this was a need for Milwaukee to have a
good ice cream maker in town, and so we just kinda
took the plunge, and our goal was to
make a great product with creative flavors, and
also be very conscious of social values and environmental
values with our company. So, those are the
ways that we try to continue to be creative
and innovative too. – Absolutely, I love that. And, your innovation and
unique flavor profiles are one of my favorite
things about your company. – [Lauren] Thank you. – [Tori] Can you tell
us a little bit about where you get the inspiration
for such unique profiles? – Sure, there’s a lot of ways that we get inspiration
for our flavors. One is we work with as many
local vendors as we can. So, people in town
making coffee, chocolate, alcohols, what not, and
based on what they’re making, then we kind of come
back and say, well, how can we incorporate
that in ice cream. You can put most
anything in ice cream. Doesn’t mean it will
taste good, but, you can. And, so we really play off of what other local
vendors are making. We also work with area chefs
who have a lot of great ideas of what they want
to see, flavors, and customers give us a
lot of suggestions as well, which is fun. – Oh, how fun, and
that’s perfect, because Old Fashioneds
and ice cream are two of my favorite things. – [Lauren] Oh good! – So tell us a little bit about
what you have for us today. – Sure, so when you’re
making ice cream, you take your base mix first, which is cream, milk, and
essentially a sweetener, and then you can add your
flavor profiles to it. So, our take on the Wisconsin
Brandy Old Fashioned is clearly the sweet version
of the Old Fashioned, ’cause there’s already
sugar in our ice cream. Then we stuck with the
regular Korbel brandy ’cause that’s kind of
traditional of what
people would use. Now, in Old Fashioneds there’s
often oranges or orange juice and the oranges are
muddled, or what not. For us we decided to go
with an orange liqueur, to help bring out
the alcohol taste in the ice cream as well. There’s only a certain
amount of alcohol you can use in ice cream,
because it doesn’t freeze. Alcohol doesn’t freeze, so you really have
to have a balance, and so we decided to
use the orange liqueur, and then for bitters, we
collaborte with Bittercube, who’s local in town. So we use those as
well as cherries in our Wisconsin Brandy Old
Fashioned flavor. – That sounds delicious. So, how easy is
ice cream to make? – It’s not horribly difficult, you have to have the right
machines and what not, and a batch of ice cream, we make everything
in small batches, so we only produce
three gallons at a time, that comes out of the machine, so we’re constantly just
going, going, going. Once you get your flavors down and the right ingredients
that you want, it’s not too hard to make. We try to really make sure that with our flavor
ingredients too, we chop everything up by hand, we hand twirl it
in as it comes out, so the customer’s getting
the best possible product. – That sounds so good
and not only do you have amazingly delicious ice cream, you’re also very
socially responsible. Could you tell us
just a little bit about Milk from Milwaukee? – Sure! Milk from Milwaukee started
on day one of our business, and what it is, it’s an opportunity for
us as business owners to be connected
with the community and give back to the community. So, every size of ice
cream that we sell, we take a portion of our profits and we use it to
purchase fresh milk for area homeless shelters. Most shelters don’t
ever get fresh milk, they usually get boxed
milk, or powdered milk, so something to give a
little sense of normalcy to residents who are
maybe going through a tough time or what not. And, to date we have donated
over 10,000 gallons of milk, which is wonderful. – That is amazing,
congratulations! – Thank you. – So, besides
scoops of ice cream, what else do you
sell in your store? – So, we’re like a
regular ice cream shop where you can come and do
milkshakes, sundaes, what not, we also do ice cream sandwiches. We sell our pints,
which is this size, we also sell these
cute little, like, single serving if you want. A pint could be a
single serving, too. – Hopefully, yes. (laughs) – We do cakes, a wide
variety of things. We also have an
ice cream flight, which is a really big seller, so you can try four
different ice creams, like smaller scoops, and really decide which
flavors you like best. – Oh, that’s fun, so
I’m dying to do it. Can we dig in and
taste some of it? – Absolutely, yes, let’s
get you a scoop here. – [Tori] Perfect! And so now, when
you’re at the store, is how you’ll present
it to me typically how you present it
to the customer? – Yeah! Yep, you’ll get a scoop, you
can choose a cup or a cone. And then we’ll
serve it up to you. – Wonderful, thank you, it
looks so good, so creamy. So, it’s a vanilla base? – Yeah, technically
it’s a cherry base, because of the cherries
that are in it. – Mmm! You can totally taste it. – Yes, mm hmm. – [Tori] And what it does, it has that great bite
from the liqueurs, the fresh pop from the cherry. – Oh, good! – So creamy, oh I love it! – [Lauren] Glad to hear it. – So good. Do you have any other
drink inspired ice creams? – Oh yes, we actually use liquor
in several of our flavors. We work with Great
Lakes Distillery a lot, who is right down
the road from us so, we have a whisky
flavored ice cream. And, we do a beer
and pretzel ice cream using Lakefront Brewery, so
yeah, there’s a lot, actually. – Perfect, Lauren, thank you
so much for joining us today– – [Lauren] You’re welcome! – It’s been a blast. There’s something so delicious about tossing together
oranges and cherries. The sweetness, the
tartness, the fragrance, it’s like the heartbeat
of an Old Fashioned. Or, is it? Let’s find out what some
local bartenders have to say about adding the fruit. – People in Wisconsin
muddle their Old Fashioneds. – The original way
is you garnish it with an orange and cherry. The version number two, which is just as valid, in
my opinion, is the muddling. – [Woman] People do muddle ’em, we don’t generally muddle them, but if you want it muddled
we will muddle it for you. – We do this from scratch ’cause that’s where
the love comes in. – You know, it’s nice to have
something that’s muddled. – At the pub we
always muddle ours. – As far as I understand,
for the last 80 years, we have never muddled
the Old Fashioneds here. – How you like it
and how you want it is the way it should be. (upbeat, jazzy music) – So, some of them
definitely date to the 30s, and you can actually sort
of tell our oldest recipes, we call ’em our
Depression Era cocktails, they’re much more like syrup
and a little sweeter, so, they definitely cover up
the taste of the alcohol. It’s really neat
because those cocktails sort of were a reflection
of that era and time. – [Man] You know, sometime,
somewhere along the line the orange and cherry
fell in the glass. – Back, I think,
around Prohibition, I think what happened is that the quality of alcohol
was just not very good, so, if you think
about, a lot of it was maybe your
typical bathtub gin, so I think that that’s
when they sort of introduced a lot of
fruit juices, and, syrups and that type of thing, to maybe cover up that
taste of bad hooch. (mellow, jazzy music) – Here in Wisconsin
it’s rare to discover an Old Fashioned without
the muddled fruit. But, our next guest
says a cocktail is not there to feed you. Please welcome Jeff Kinder, bar manager at The Jazz Estate,
on Milwaukee’s East Side. He’s putting a unique spin on
the traditional Old Fashioned. Thank you so much
for joining us today. – Absolutely, thank you. – So, isn’t it a crime in
Wisconsin not to muddle? – The first time I ever
had an Old Fashioned, finally, in Wisconsin,
the bartender was about 70 and didn’t muddle at all. I was okay with it. – Absolutely, it sounds
like a good authority to take your Old
Fashioned advice from. – [Jeff] Someone
much older than me. – [Tori] So do you
think that the places, the other places in the US
are doing it right or wrong? – I think they all do
it differently, and, although the rest of the country doesn’t put soda and
doesn’t use brandy in their Old Fashioned, Wisconsin’s been
drinking them longer than the rest of
the country has, so you can’t really, can’t
say that Wisconsin’s wrong in doing it the way they do it. – Absolutely, nice methodology
behind that. (laughs) So, talk to us, tell us what
you’re gonna make for us today. – Well, I’m gonna make you
our Jazz Estate Old Fashioned. It’s a twist on a traditional
bourbon Old Fashioned, but we use cold brew coffee
from Hawthorne Coffee down in Southern part of Hal. Then an Averno, which
is a Sicilian amaro that’s got a little
citrus and pomegranate and earthy notes as well. So we’ll just start. – Very nice, that sounds great. Tell us a little bit
about your thoughts on the simplicity
of this cocktail. – My favorite part about an
Old Fashioned in general, or just the style of
building Old Fashioned is that you can treat any spirit, you can make an Old Fashioned
with any spirit out there, whether it’s rum, tequila, gin or vodka if
you want, as well. But, it just kind of lightens, the way of building
Old Fashioned just lightens the spirit itself,
and makes it more drinkable. – [Tori] Perfect. So, let’s see, you put a
couple dashes of bitters, what is that, a shot, maybe
of that cold pressed coffee? – Yep, about a half ounce
of cold pressed coffee with another half
ounce of Averno. – [Tori] I’ve never
heard of Averno before. What is that? – It’s a pretty
delicious Sicilian amaro that has, it’s got
pomegranate notes, a little citrus, earthy
flavors like cocoa and coffee. – [Tori] That sounds delicious. – It’s just pretty
delicious overall. – I bet it puts a nice, unique
twist on your Old Fashioned. – [Jeff] It definitely does. – [Tori] And now the good stuff. How many ounces was that? – [Jeff] Two ounces of
Woodford Reserve bourbon. – Okay, perfect. And so now adding the coffee. Does that keep
everybody up all night? – It’s only a half ounce, but we don’t serve Red Bull or any other energy
drinks at Jazz Estate. So, if you have a desire to for caffeine while
you’re drinking it’s a very good answer. – Yeah, absolutely
I can see that. A little bit of a classier
twist on that caffeine buzz. And, I know that you
guys, these bitters are a special Jazz
Estate blend, right? – [Jeff] They are. We don’t make ’em ourselves, but we do blend a few readily
available ingredients. – [Tori] And why do you
blend yours together? – Just for something slightly
different and unique. You can have the same
cocktail anyplace, but if you don’t
know what’s in it, there’s gonna be a
consistent flavor profile throughout most
drinks that you have. – [Tori] Absolutely,
and now this goes back to your not muddling. It looks like you just
put a little piece of the orange peel
in the drink instead? – Yeah, just a little citrus. – [Tori] Just the accents. – [Jeff] Absolutely. – Oh, that’s a fancy trick! I love that, and I bet
it’ll give me a nice twinge of the orange
when I take a sip, right? – It will after it’s
behind the bottle somewhat. – Perfect! (laughs) So, I know that you have three
Old Fashioneds on your menu. – [Jeff] We do. – [Tori] What are
the other two like? – [Jeff] We do the
Bryant’s Old Fashioned. Bryant’s has been making
their Old Fashioneds the same way since the 40s. There’s a Bryant’s
syrup that we use, that, we can get it from
the same place, and, it’s just how they’ve
always done it, but it’s brandy, sweet/sour
press, whatever you’d like. Then we also offer up just a
classic, like, pick a spirit, and just, booze, sugar, bitters,
and zest on top as well. – Those all sound delicious, and I know that you pair
your delicious cocktails with some live music, right? – We do, we have live music
about six days a week now, and it’s, once your
there by eight o’clock, there’s always
something going on. Sundays are the chill night, so if you ever just wanna
come in and have a cocktail and not worry about
paying a cover, or having to pay
attention to bands, or getting to pay
attention to bands, you’re more than welcome to. – Perfect, so now, where
would I go to find you guys if I wanted to check
out your Old Fashioneds and your live music? – has all
the information for us, as well as our Facebook page, it’s always up-to-date
and can’t miss out on it. – Perfect, thank you so much. This looks amazing, I
cannot wait to dig in. – [Jeff] Cheers! – Now that we’ve seen
an innovative recipe, reviving the old classic, let’s discover the
endless variations on how bartenders
across the city are putting their personal
touches on the drink. Plus, stick around. We’re coming back to the bar
to learn a classic recipe from this local bartender. (upbeat, jazzy music) – So, there are
many different ways to have an Old Fashioned. – What I do is I throw a couple
slices of orange in there, a lemon rind, and a
Maraschino cherry. – [Woman] And then a
couple dashes of bitters, and it kinda depends on
what your customer wants. – Ours are just a local bitters. – We use Angostura. – [Man] And what we do is
we add a teaspoon of sugar. – And then the Old
Fashioned muddler. This is where the
perfection comes in. So, we muddle all the
goodness in there, the bitters, the
cherry, the orange, the old school sugar cube. – [Man] Put a little
sweet soda in there. – Like to go ahead and muddle, that’s they key, muddling,
and you muddle, smile, and have love with your muddles. – So we kinda give it
a good muddle there. – [Woman] And then we add a
little dash of cherry juice, not the grenadine. – [Man] So a little, about
2 oz of Korbel in there. – [Woman] Some
people shake theirs. I prefer not to shake it. I don’t think it’s a drink that needs to be
shaken or stirred. – Incorporate the sugar, and suspend it into the drink. – [Woman] And we top it here
with an orange and a cherry. – And then you make a nice
little garnish right on top. – [Man] And garnish with the
brandied cherry and orange. – Flip it around,
throw a straw in there, and, serve it to our guest. – Homemade, from
scratch, Old Fashioned. – And there you have it. (upbeat, jazzy music) – There’s thousands
of different mixes. Some of ’em taste good,
some of ’em are bad. – Here at Boone and Crockett,
we do it pretty traditional. It’s just gonna come
right out of our barrels into the glass, already
pre-batched with the spirit. – We have these hoses
attached to these barrels, that are hanging above the bar. All we have to do as bartenders, ’cause we have such high volume, is tap a couple ounces
out of the barrel for the cocktail and that’s it. – So, basically what’s in
these barrels is gonna be raw cane sugar that we
make into a simple syrup, Korbel brandy and
Angostura bitters, an then they get pumped
into the old oak barrel we’ve previously used
as a whisky barrel. – We actually have a bubbler
behind the bar, which, you cannot get more
Wisconsin than that. So, it’s pretty
easy, all you do is hit the bubbler
button, it’s a bubbler, not a water
fountain, by the way. Just fill it up, that’s all
just straight booze in there. Just top it off with soda
or sour, whatever you like. We actually put a cheese curd
and a cherry on a spear, so, you’re really getting
that Wisconsin vibe
going around here. (upbeat, jazzy music) – Okay, now it’s
time to take notes. This next recipe
screams Wisconsin. In fact, when I first
moved here from Ohio, this was the drink
that made me say the Old Fashioned is my
favorite thing about Wisconsin. Our next guest brings
us’s Best Old Fashioned of 2017. Please welcome Brad
Yates of Camp Bar. – Good morning! – [Tori] Thanks for joining us! – I laughed because
you’re from Ohio also. – [Tori] I am! – And I made my first
Old Fashioned in Ohio, and it was made with a mix. And on the back it said
this much of the mix with whisky, a little orange,
cherry, and a little soda. And then in big capital
letters underneath it it said, “For our friends
in Wisconsin, use brandy.”, and I thought, “Who are these
crazy people in Wisconsin?” But, now I’m a believer,
I am a believer. – And here we are, we’re those
crazy Wisconsin people now. – [Brad] Now we are! – So I guess we
should’ve also welcomed your little friends, right? – [Brad] Oh, yes, they
come with me everywhere. – They speak very much
to Camp Bar’s style. Could you tell us a
little bit about it? – Camp Bar is based
on a group of cabins in Northern Wisconsin, and
that rustic vibe you feel when you walk into
every one of them. They’re not exactly the same, but there’s that same feel
and vibe in each one, so, it’s great, you walk in
to one, or even another, or the same one again and it’s
a little different each time. We have a lot of
people that come in from Northern Wisconsin,
like “I know that sign!” “I know that place!” And, they’re all
antiques that we have acquired from up there,
so it’s a great time. – Oh, I love that, and your drink is also
very Wisconsiny, right? – Yes. – What do you put in it? – I always live by
the standard, KISS. Keep it Simple, Stupid. So, we do the old and
just keep it simple. You get your orange, you
got your maraschino cherry, I like flux harder too,
sometimes, so, a sugar cube. Then a couple shakes of
bitters, and then the muddle it. – Ah, you’re a muddler! – I’m a muddler,
I’m a firm believer, a lot of people up
North and don’t muddle, so it’s really,
it’s a preference. – [Tori] Absolutely. – [Brad] And last or not least,
or, almost last is brandy. – [Tori] Perfect. – And in Wisconsin, you
know, they drink about 1/3 of the Korbel brandy that’s
made in the United States. – [Tori] I believe it! – So, yeah, big Korbel fans. I like a little extra. – There we go, very Wisconsin. – Oh, yeah. A little ice in there,
and I like it sweet. – Perfect. And what are some
other ways that people could drink an Old Fashioned. – You know what? You can use any
spirit you want to. I’ve worked with tequila. The original Old Fashioned
was made with gin, it was called an Old
Fashioned Holland Gin, and the same recipe
with the water, sugar, they used gin, vodka. Bourbon wasn’t introduced
to the Old Fashioned ’til, I think, the 70s,
so, or maybe the 60s, but yeah, it’s
whatever you want. – [Tori] I personally love
a brandy Old Fashioned sour. What about you? – [Brad] I’m a brandy
Old Fashioned sweet guy. – Okay, okay. – So, yeah, I like to keep it– – Very nice. – Old school. – I love that. And what do you think
about all of these old school cocktails
becoming popular again? – I’m excited, I mean, I
grew up with that, you know, the whisky sour,
Harvey Wallbanger, the Old Fashioned’s coming back, and I think that
the TV show, Mad Men that just ended a
couple years ago. They brought back a lot of those really classy,
delicious cocktails. – Yeah, absolutely. Do you ever think
that the Old Fashioned dipped a little bit in
popularity in Wisconsin? – No, no, I don’t
think so at all. I mean, if you walk
into the North Woods, they drank them all along. They never stopped. Maybe outside of Wisconsin
’cause, you know. – [Tori] They’re just
not as cool as we are. – [Brad] No, but
there was never a dip in the Old Fashioned here. – I love that. And so, if we wanna
pop in and grab one of your delicious Old
Fashioned at Camp Bar, where do we find you? – We have three locations,
one’s in Shorewood, one is in the Third Ward,
and there’s one in Wauwatosa. And, you’ve gotta
stop in on Fridays, ’cause that’s Old
Fashioned Fridays, and they’re on special. – [Tori] Perfect, what
kind of specials do we get? – They’re five dollars! – [Tori] Can’t beat that. – Yeah, the classy,
the whisky or brandy, so you’ve got your choice. – Perfect, and what’s the
rest of your menu look like? – Rest of the menu? We are, we focus
on Old Fashioneds, so we’ve got about nine
or 10 different variations of the Old Fashioned. We also work with
the classic mules and some other special
cocktails you won’t find anywhere else in the city. – Well that sounds
absolutely delicious. What other types of things, do you ever mix
up your cocktails? – Yeah, we do, we change it up, but one of the things
that I’m working on now is taking a stout beer and boiling
it down into a simple syrup and then working with whisky
and a chocolate mole bitters. So, kind of a variation
of an Old Fashioned, but with some really
unique flavors. There might be a little cardamom
in there and some vanilla. – I love that, well, thank
you so much for joining us. It’s been a blast! – [Brad] Thanks! – So guys, let’s get out there and preserve our local culture, through the flavors of the past
and the glass of the future. I’m Tori Bringedahl,
and this has been Tthe Old Fashioned
Cocktail Hour. Thanks for tuning
in, and how are you gonna order your
next Old Fashioned? (upbeat, jazzy music)

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