The Bittercube Blog

After a volume shift at Eat Street, I decided to go see some friends around town. I first stopped at the new Maude, at Loring Park to see Chad Larson and Sean Jonze. They had recently released a new cocktail menu and it did not disappoint. The food was also great.

Afterwards, I took a cab to Marvel Bar. Pip wasn’t behind the stick, but I did run into Matt and Peter & co. The drinks were great and I hung around and got some late night food with them afterwards.

Definitely a fun night. And if you are in the Twin Cities and haven’t been to either of those bars, you should check them out. Great cocktails, great barte

Join Bittercube & Create Catering to celebrate the Repeal of Prohibition! On December 5th 1933, the Noble Experiment ended and alcohol flowed freely once again. To celebrate this momentous occasion, Bittercube will brush the dust off a few prized, tax stamped spirits and liqueurs from ages past to create cocktails inspired by the golden age of the cocktail. Chef Phillip Dorwart, owner of Create Catering & The Dining Studio, will pair appetizers with each of the six different cocktails.

Attendance is limited, so be sure to reserve your spot in advance: click here to register now!

Bittercube.com has been redesigned, and is having a “soft-launch” while we make sure everything is polished and ready.

Look for more features to come online in the next few days, and watch the calendar for an official launch party!

Thanks for visiting, come back soon!

We are proud to announce that Bittercube Bitters are now available through distributors in four states, Quality Wines and Spirits in Georgia, Bell Boy in Minnesota, L’eft Bank in Wisconsin, and Maxwell Street in Illinois.

If you are a vendor, cocktail craftsman, or restaurant manager in these markets please ask your sales rep from these distributors about Bittercube Bitters. If you are a home cocktail enthusiast, look for Bittercube Bitters in your favorite liquor store soon.

If you do not currently reside in these states, head over to cocktailkingdom.com or order from our website.

The last 72 hours have been some of the most exhausting and exciting hours Bittercube has had. Thank you to Becky Steimle & David Wise for believing in the libations vision at Wine and Dine this year, and a big thanks to the 7 or so thousand people who attended Wine & Dine Wisconsin this year. This event encompasses so many of the reasons we decided to move to this wonderful city of Milwaukee. Cheers!

Below are the recipes that we created for the Signature Wine & Dine Wisconsin cocktails.

Keepers of the Fire
2 oz. Jim Beam Rye
.75 oz. Fresh Lemon Juice
.75 oz. Turbinado Sugar Syrup
13 drops Bittercube Cherry Bark Vanilla Bitters
Shake the ingredients with ice, and strain into a cocktail glass. Garnish with 3 more drops of bitters.

The Old Double Gold
2 oz. Jim Beam Black
1 teaspoon Petite Canne Sugar Cane Syrup
11 drops Bittercube Bolivar Bitters
9 drops Bittercube Orange Bitters
Shake the ingredients with ice, and strain into a cocktail glass. Garnish with 3 more drops of bitters.

Autumn on the Great Lakes
2 oz. Roaring Dan’s Rum
.75 oz. Fresh Lime Juice
.75 oz. Simple Syrup
9 drops Bittercube Jamaican Bitters #1

Shake the ingredients with ice in a cocktail shaker and strain.
Garnish with a lime wedge and several more drops of bitters.
Riff on this cocktail by substituting .25 oz of Apple Cider or
Wisconsin Maple Syrup for .25 oz. of Simple Syrup.

The Bittercube Cocktail Dinner returns! The University Club of Milwaukee is hosting Bittercube on the evening of Friday, August 13th at 6:00PM. The private club has graciously extended an invitation to friends of Bittercube. The dinner will include 5 courses of cuisine prepared by Executive Chef Doug Pallo, paired with 5 Bittercube cocktails and a selection of cigars, all for $75.

We are set to begin maceration on large batches of bitters next week! In the meantime, please head over to one of these shops to pick up some bottles of our last one gallon batches!

Ray’s Wine & Spirits
8930 West North Avenue
Wauwatosa, WI 53226

The Wine Thief
1787 Saint Clair Avenue
St Paul, MN 55105

Mark Metcalf, of Animal House fame, interviewed Bittercube on this Third Coast Digest Radio Podcast. On the podcast, we discuss our favorite cocktails to create, how we got into the cocktail business, why we don’t necessarily like the term mixology, amongst a host of other things.

It was fun being in the studio and Mark was a great interviewer. They also did a good job of editing out our longer rants!! Enjoy.

Nick was up in Minneapolis guest bartending at the Town Talk Diner for a couple of days this week. It was quite a success, both in cocktails created and bitters sold!

Good luck to Adam Harness and Peder with their move to Heartland and Congratulations to Jesse Held and Chad Larson for their leap into the Town Talk scene.

Here’s a few of the cocktails Bittercube created for the event. We’re going to be guest bartending throughout the Midwest so stay updated with our happenings on Twitter or Facebook.

Green Fairy #3

1.75 oz. Bombay Sapphire
.75 oz. Green Tea Syrup
.75 oz. Lemon
1 Egg White
1 Dash Bittercube Lemon Tree Bitters

Glass: Coupe
Garnish: St. George’s Absinthe
Instructions: Mime Shake, Shake Violently, Pour, Garnish

Foothills

1 oz. Plymouth Gin
.75 oz. St. Germain
.75 oz. Lemon
.5 oz. Simple

Glass: Rocks
Garnish: Citrus Twists
Instructions: Lightly Shake, Pour into glass, top with sparkling wine

Iroquois

2 oz. Buffalo Trace
.75 oz. Lemon
.75 Demerara
1 drop Birch Extract

Glass: Coupe
Garnish: Crème de Flora Rinse
Instructions: Shake, Strain with tea strainer,