The Bittercube Blog

Check out the first of a five part series at online zine Served Raw, where Bittercube discusses what a tincture is and how to properly use them.  A conversation on bitters will be posted soon.
Also, Milwaukee Magazine posted a blurb about Bittercube at Bacchus.

If you haven’t visited us yet at Bacchus and live in the Milwaukee, or Chicagoland area, please come in soon, we’ve only got a month left with our Winter Menu.

On March 19th Bacchus will host the first ever cocktail dinner held in Milwaukee.  Five courses of cocktails will be paired with five courses of food created by James Beard Award Winning Executive Chef Adam Siegel and Chef de Cuisine Andrew Ruiz. This event is unprecedented in that the cocktail menu was conceived and developed first.   The food was then developed around the flavor profiles of the cocktails.

The Cocktail Dinner is $85.00 and begins at 6:30.  The event was moved from the Conservatory to the Main Dining Room because of the overwhelming response.  The dinner is filling up quite quickly with only 15 seats left available. If you haven’t made reservations please do so soon.