Welcome to Thirsty Thursdays @3PM EST!
My name is Jessie Ott, the Host of this Podcast which is all about Beverage Innovation. I talk with Innovation Pioneers from Agriculture to Glass.
This week I spoke with Dylan Stolley, General Manager of Becket’s Restaurant in Oshkosh, Wisconsin. Dylan talks about his transition from his creative life to managing a staff of 60 people. He talks about how his staff must be ready for a bus or a wedding party to show up wanting shots for up to 60 people at any time. That’s a lot of volume!
Dylan was everything I could imagine in a guest and his mixology skills are top notch. He had two amazing cocktails to share and they were absolutely to die for. Starting the episode, we mixed the state’s signature cocktail the brandy Old Fashioned. Dylan calls their version the “Oshkosh Old Fashioned”. He used a local brandy called Central Standard Craft Distillery’s North Wisconsin Brandy made in Milwaukee and I used Mastrogiannis Distillery’s Barton label and it was absolutely delicious.
As a bonus, I learned about the people of Wisconsin. Did you know that brandy is consumed 12 times more in Wisconsin than any other state in America? Apparently, Wisconsin drinks nearly 50% of Korbel brandy made in California. Not only do they drink brandy, come to find out, they really do drink a lot in Wisconsin. This state, also known for its love affair with cheese, ties with Alaska as the number #6th state with the most alcohol consumed per capita. As an Iowan, we knew a lot of fun happened in Wisconsin, of course which included a lot of drinking, but I never knew those stats! (vinepair)
The second cocktail is named after the architect who designed the building the Beckets Restaurant resides named Welton David Becket. He built one of the largest architectural offices in the world by 1969 and is known for several buildings around the world. The “Welton Becket Martini” is made with Absolut Citron, lemonade, lemons, Cointreau, sugar and basil topped off with a secret ingredient!
Last but not least, he and I both made cheese curds to taste with both cocktails and each was equally an excellent combination for different reasons.
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