MONROE - Apple Pie Liqueur is a true Wisconsin drink recipe that tastes just like grandma's homemade apple pie, and a Monroe native is behind it.
Travis and Carly Hasse, owners and operators of the historic Missouri Tavern in Dane since 2006, introduced the longtime Wisconsin homemade drink tradition to the public this month. Hasse is a 1995 graduate of Monroe High School.
It is being marketed as an original recipe "from a small town tavern in the great state if Wisconsin." The liqueur is a blend of apples, cinnamon and natural grain spirits.
Apple Pie Liqueur already is available in Indiana, with plans to introduce it in Michigan, Tennessee and Ohio by the end of September. Deliveries to Monroe are expected by the end of this month, and Hasse found out Monday afternoon that Apple Pie will be sold in New York City.
Hasse said he "went around to small-town taverns in Wisconsin for years" looking for a similar product, before he and Carly decided to find a way bring their own recipe to the public.
"We are not looking to replace anybody's personal homemade recipe; we just want to reach out to any individual or bars and restaurants that would like to enjoy or sell our product," Travis said. "It is definitely a unique liqueur that can be enjoyed on the rocks, as a martini, or simply as a shot served hot or cold."
Steve Flanagan, owner of Flanagan's Shenanigans on Monroe's Square, was ready to order a case of liters of Hasse's new blend Monday afternoon. He will be featuring it at Green County Cheese Days Sept. 19-21.
"I've had his (homemade) Apple Pie. It's good. It literally tastes like apple pie, with a little kick at the end," Flanagan said with a smile.
Flanagan said he will serve Apple Pie cold. A shot of the blend will probably cost about $2.50, he said.
The Hasses spent a couple months traveling to Wisconsin distributors until they found Guy Rehorst at Great Lakes Distillery. Rehorst makes small batches of vodka and gin, but couldn't make Hasse's liqueur. He referred Hasse to BPNC Distillery, owned by Brian and Molly Pearson, in Temperance, Mich.
BPNC Distillery helped Hasse perfect his original recipe, creating a consistent formula for bottling on a large scale.
Apple Pie Liqueur is the third product from a bar owner bottled at BPNC .
The Hasses went with the Peasons to Las Vegas in April to the Wine & Spirits Wholesalers of America's Annual Convention and Exposition to test the new liqueur with distributors.
"It went fantastic. Everyone enjoyed it," Hasse said.
The Hasses' blend marks the first Apple Pie production available to the public through liquor stores and available to bars and restaurants through a distributor. Apple Pie will be distributed all over Wisconsin later this week to liquor stores and bars, through General Beverage Sales Co. and Saratoga Liquors.
Travis and Carly Hasse, owners and operators of the historic Missouri Tavern in Dane since 2006, introduced the longtime Wisconsin homemade drink tradition to the public this month. Hasse is a 1995 graduate of Monroe High School.
It is being marketed as an original recipe "from a small town tavern in the great state if Wisconsin." The liqueur is a blend of apples, cinnamon and natural grain spirits.
Apple Pie Liqueur already is available in Indiana, with plans to introduce it in Michigan, Tennessee and Ohio by the end of September. Deliveries to Monroe are expected by the end of this month, and Hasse found out Monday afternoon that Apple Pie will be sold in New York City.
Hasse said he "went around to small-town taverns in Wisconsin for years" looking for a similar product, before he and Carly decided to find a way bring their own recipe to the public.
"We are not looking to replace anybody's personal homemade recipe; we just want to reach out to any individual or bars and restaurants that would like to enjoy or sell our product," Travis said. "It is definitely a unique liqueur that can be enjoyed on the rocks, as a martini, or simply as a shot served hot or cold."
Steve Flanagan, owner of Flanagan's Shenanigans on Monroe's Square, was ready to order a case of liters of Hasse's new blend Monday afternoon. He will be featuring it at Green County Cheese Days Sept. 19-21.
"I've had his (homemade) Apple Pie. It's good. It literally tastes like apple pie, with a little kick at the end," Flanagan said with a smile.
Flanagan said he will serve Apple Pie cold. A shot of the blend will probably cost about $2.50, he said.
The Hasses spent a couple months traveling to Wisconsin distributors until they found Guy Rehorst at Great Lakes Distillery. Rehorst makes small batches of vodka and gin, but couldn't make Hasse's liqueur. He referred Hasse to BPNC Distillery, owned by Brian and Molly Pearson, in Temperance, Mich.
BPNC Distillery helped Hasse perfect his original recipe, creating a consistent formula for bottling on a large scale.
Apple Pie Liqueur is the third product from a bar owner bottled at BPNC .
The Hasses went with the Peasons to Las Vegas in April to the Wine & Spirits Wholesalers of America's Annual Convention and Exposition to test the new liqueur with distributors.
"It went fantastic. Everyone enjoyed it," Hasse said.
The Hasses' blend marks the first Apple Pie production available to the public through liquor stores and available to bars and restaurants through a distributor. Apple Pie will be distributed all over Wisconsin later this week to liquor stores and bars, through General Beverage Sales Co. and Saratoga Liquors.