Smoky. Sweet. Spirited. A love letter in a glass.
Every cocktail has a backstory, and this one begins with full bellies, an Indian Summer Saturday, and the stretch of pavement before us. The idea for our signature cocktail took shape; born of habit, humor, and that particular type of Wisconsin weather that can’t decide what season it wants to be.
It tasted like transition, that faint space between seasons when everything feels balanced and alive.
Pete’s Garage Bar in Oshkosh isn’t the kind of place you place your order politely, it’s the kind of place that roars back. The music blares, the grill hisses, and the bartenders sling insults as fast as they pour drinks. The regulars bark back, everyone half-mocking, half-loving it, and before long, you’re part of the chaos.
We try to make it there every other Saturday for a Bloody Mary and the best burgers this side of the lake. The kind that hits greasy medium rare perfection. It’s unpolished, unapologetic, and exactly our kind of place…loud enough to drown out the week and real enough to make you want to stay awhile.
By the time we left that Saturday, the air was warm and heavy, the smell of fried onions still clung to our clothes as we drove along the lake with the early Autumn sun chasing us. Chad was talking Brewers playoff details; I was half-listening, half-plotting our weekend cocktail…the way I do when an idea starts quietly brewing somewhere behind the conversation.
We sometimes like to sip a seasonal cocktail on lazy Saturday or Sunday afternoon at home. So, once we were home from Pete’s, I started tossing around ideas, looking for something that would feel like both of us: balanced, bold, playful. I wanted a drink that bridged seasons; something with fall’s warmth but summer’s lightness, and one that tied back to our brewing world. As I’m sure you are realizing by now, everything I do is done with a story, a history, a memory. Intentional and meaningful.
I started brainstorming with my good friend, Chat: pulling flavor notes, refining pairings, sketching out possibilities. After a few rounds of back-and-forth, the picture came into focus, an Old-Fashioned layered with cherry and lingonberry for a Nordic wink, and finished with a splash of our own Are You Mach-e-ing Me ale. That not-so-final touch was the heart of the idea. I thought the beer’s spruce and berry notes would enhance the cocktail from rich and smoky to bright and alive.
By the time I handed the recipe to Chad, it was ready to come to life. He began gathering everything glassware, bitters, and the Candied Cherry + Lingonberry Syrup I’d prepped earlier while he took a garage siesta. Originally the recipe was created with brandy or rye in mind, something classic. But as Chad lined up the bottles, my eyes caught the soft amber glint of The Sassenach Blended Scotch Whisky sitting on our shelf. It had been sitting there for months, waiting for the right pour, a quiet nod to my Outlander obsession. That show is my comfort watch, the one I return to again and again for its landscapes, its devotion, its heart (and of course, James Alexander Malcom Mackenzie Fraser.).
Not sure anything more needs to be said, so I’ll just leave this right here for you:
“Let’s try The Sassenach instead of brandy!” I suggested, and Chad who brings my visions and creations to life, happily obliged. The whisky felt like the right kind of romantic detour and balance to the sweet, tart and smoky…a little unexpected, a little cinematic.
As he fired up the small butane torch, the blue flame flared to life with a quick hiss before settling into a steady glow. The moment the cherry wood began to smolder, a soft crackle broke the afternoon stillness. Smoke unfurled slowly, drifting through the garage in lazy ribbons that caught the sunlight. It smelled of caramel and campfire…the perfect smell of the promise of a smoked cocktail.
Chad moved with the kind of quiet confidence that only comes from doing what you love…measuring, pouring, swirling. Every motion had purpose. Topping it off with a splash of our Are You Mach-e-ing Me Nordic Ale. Its spruce and lingonberry notes adding a crisp brightness and a soft fizz. He gave it a final stir and finished it with one of his candied cherries and a Cutie slice on top, bright, cheerful, and perfectly us.
When he finally set the glass down in front of me, the smoke still hung low and sweet in the air, a promise of what was coming. The first sip stopped us both with eyes closed and the smile of satisfaction on our lips.
Smoky. Tart. Sweet. Grounded.
It tasted like transition, that faint space between seasons when everything feels balanced and alive.
And just like that, The We Wendt There Old Fashioned was born.
Part Scottish, part Nordic, entirely Wisconsin.
Smoky, sweet, and spirited.
A dive bar and a daydream, a Brewers game and a quiet moment in the garage.
Because sometimes, all it takes is a spark, a pour, and someone beside you to turn an ordinary afternoon into something unforgettable. The kind of moment that lingers long after the glass is empty. 🥃❤️
Make It Yourself
The Wendt There Old Fashioned
Ingredients
- 1½ oz The Sassenach Blended Scotch Whisky
- ⅓ oz Candied Cherry–Lingon Syrup (see below)
- 2 drops cherry bitters (Von Steihl Winery, Algoma WI)
- 1 dash orange bitters
- 1 oz Are You Mach-e-ing Me Nordic Ale (or any Nordic Ale) (chilled)
- Candied cherry & Cutie slice for garnish
- Optional: cherry wood chips or rosemary sprig for smoke
Candied Cherry–Lingonberry Syrup
Mix 1 Tbsp lingonberry jam + 1 Tbsp candied cherry syrup + 1 Tbsp hot water + 1–2 drops liquid smoke. Stir until smooth. Keep chilled.
Method
- Smoke your glass (cherry wood or rosemary sprig).
- Combine whisky, syrup, and bitters over ice; stir ~15 seconds.
- Strain into smoked rocks glass over a large cube.
- Top with Nordic Ale; stir once.
- Garnish with candied cherry and Cutie slice.
Cheers to dive bars, daydreams, and the stories waiting in every glass.
We Wendt There 