If you’ve been around Milwaukee for a while, you might remember a time when Bryant’s offered up a cocktail of the month. These very special libations were offered for a special price of just $6 each during the bar’s Old Fashioned Cocktail Hour.
Well, we’ve caught wind from Bryant's owner John Dye that the tradition is back, just in time to celebrate the arrival of summer.
During the month of June, Bryant’s will feature the Blue Tail Fly, one of about four-dozen ice cream drinks they make daily at the popular classic cocktail venue.
According to Dye, the Blue Tail Fly is a Wisconsin-famous ice cream drink that was invented at Bryant’s during the era when Pink Squirrels were flying off the bar tops at area supper clubs. Since that time – although its popularity undeservedly waned over the years – the drink has gained increased notoriety in the cocktail world.
And, as for the name, it’s derived both from the drink’s bright blue color and – quite possibly – from an old classic song you’ll probably recognize when you hear it. "Blue Tail Fly" originated in the mid-1800s and was a mainstay with an 1860s minstrel troupe aptly named "Bryant’s Minstrels." Over the years, the song was revised (and sanitized); in the 1940s it was picked up by the folk circuit, eventually becoming primarily a children’s song, known as "Jimmy Crack Corn."
(PHOTO: Brian West)
Here's the song, as performed by Bugs Bunny in 1953.
But, speaking of that cocktail, you’re probably wondering what it tastes like. And, well, it’s delicious. Its flavor profile combines the rich flavors of cacao and Valencia orange (thanks to the addition of blue curacao, which also gives it a delightfully blue hue) making it a perfectly cool and refreshing summer drink. And, in the words of Bryant’s Dye, at $6, "it’s a true blue bargain!"
Enjoy your very own Blue Tail Fly Sunday through Thursday from 5 to 8 p.m. during Bryant’s Old Fashioned Cocktail Hour. Also available: classic Depression-era cocktails including the Old Fashioned, Cassis, Jack Frost, Hawaiian Eye, Whiskey River, Candle Light and more.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
