Bittercube was founded by Nicholas Kosevich and Ira Koplowitz in 2009. Nick and Ira began developing bitters before Bittercube was formed and brought their ideas, techniques and recipes together. For nearly a year, the duo formulated, tweaked and developed the lineup that is now the six varieties of Bittercube Bitters. Bittercube began macerating larger batches of bitters in July of 2010, and now has distribution and wholesale accounts around the country.
Beyond bitters, Bittercube has consulted with a number of restaurants and bars, creating unique cocktail programs throughout the Midwest. Bittercube has lent its cocktail prowess to a number of trade shows as well, including facilitating the libations events at Wine & Dine Wisconsin 2010. Bittercube has found success putting on speakeasy events, guest bartending nights and cocktail dinners around the Midwest.
Bittercube has been featured in Martha Stewart’s Everyday Food, Playboy, Imbibe Magazine, Timeout, Chicago Tribune, Bloomberg BusinessWeek, GO – AirTran Inflight Magazine, Milwaukee Journal-Sentinel, NPR, and Daily Candy, among other publications.
Nicholas Kosevich began his career behind the stick at Palomino Euro-Bistro in downtown Minneapolis. After a five year stint there he left to tackle a new concept opening on East Lake Street: The Town Talk Diner. Nick helped open this restaurant with mentors Tim Niver and Aaron Johnson and as soon as the historic diner opened its doors, Twin Citizens knew they were in store for something special. Nick took the locavore movement seriously, crafting as many house-made products as possible, including a number of bitters and liqueurs. For three and a half years, Nick helped transform the collective palate of the Twin Cities from reserved sippers to educated imbibers. Kosevich won nearly every bartending award in Minneapolis while at “TTD” and went undefeated en route to winning the first annual Iron Bartender Competition in 2009.
Ira Koplowitz began crafting cocktails in Boston in 2006. Koplowitz worked for more than two years at the Violet Hour in Chicago — referred to as “ground zero for cocktail culture” by Details magazine — where he developed a number of house-made syrups, tonics and bitters. At Violet Hour, Ira worked as a bartender and a manager, and contributed cocktails to more than a year’s worth of seasonal cocktail menus. Ira had two cocktails published in the well-received Rogue Cocktails book. Beyond bartending, Koplowitz has traveled extensively, eating and drinking his way across forty countries, spanning five continents. His passion for travel and the delights of eating and drinking well have inspired his continued passion for the craft cocktail movement.
Nick Kosevich, Proprietor:
Ira Koplowitz, Proprietor: