The Bittercube Blog



Wine and Dine Recap

Posted in general mischief on November 23rd, 2013 by Nick & Ira

Wine and Dine Wisconsin 2013 was a little different from years past. The main floor was populated with local food, beer, wine and spirit vendors. In addition to brand representatives from each company, the schedule each day was filled with seminars, classes and workshops. Carol Deptolla’s “Critics Choice” Top 30 restaurants were hosted in a downstairs ballroom. The tone for experience was set with dimmed lighting and mellow music to accompany the offerings from Milwaukee’s top culinary players.

Wine and Dine 2013The Bittercube experience was seen throughout the event. Guests were treated to our craft cocktails at the The Club cocktail area from Potawatomi Bingo Casino. For those looking for a more customized experience, Bittercube-trained bartenders from across the country whipped up “Dealer’s Choice” cocktails at The Celebrated Visitant Bar, fully stocked with an array of unique spirits, fresh juices, customized syrups and (of course) Bittercube bitters.

For a more of a “hands on” experience with Bittercube, each day our bartenders hosted cocktail labs which highlighted more guidance and tips to attendees in reference to their home bars and how they look at cocktail recipes.

Finally, Bittecube wrapped up the festivities on Sunday with “Cocktails 101,” hosted by Daniel Dufek of Hi-Hat Lounge and Daniel Beres of Blue Jacket at the Libations Stage. The seminar discussed the history of cocktails in America and the role that Prohibition played in the evolution of the culture. They addressed cocktail crafting considerations such as how to know when a cocktail should be stirred versus being shaken. They also shared a few classic cocktail recipes including a Daisy and an Old Fashioned while explaining the role bitters have in a well balanced cocktail.

For more information on the event, check out this piece by JS Online.

 

A Night out in Minneapolis

Posted in general mischief on December 17th, 2012 by bittercube

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

 

Register for the Repeal Day event!

Posted in Events on November 18th, 2011 by Nick & Ira

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!

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New Website

Posted in general mischief on May 12th, 2011 by Nick & Ira

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!

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Bittercube Distribution

Posted in Uncategorized on November 1st, 2010 by bittercube

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.

 

Bittercube at Chizakaya, Chicago

Posted in Uncategorized on October 26th, 2010 by bittercube

Below is an article prepared by Edible Ink about the cocktail program at Chizakaya, where Bittercube consulted on the cocktail menu.

The Talented Team at Bittercube Create Neoclassic Cocktails

Chizakaya has collaborated with the cocktail consulting team at Bittercube to introduce a new craft cocktail program at the Lakeview izakaya. The Fall-Winter menu takes the American craft cocktail movement and blends it with Japanese techniques and flavor profiles.

The well-versed talents from Bittercube include Milwaukee residents Ira Koplowitz (formerly of The Violet Hour) and Nicholas Kosevich, an award-winning cocktail crafter, along with assistance from Chicago’s own Paul McGee. Bittercube consults on cocktail offerings and also makes an assortment of liqueurs, bitters, tinctures, syrups, sours and tonics.

Chizakaya’s late night, small plate Japanese pub concept has become a dining and drinking destination for those who appreciate handcrafted libations, an extensive sake list and a mix of local craft brews and Japanese favorites. Chizakaya welcomes guests for dinner, creative cocktails and conversation from 5:30pm-12:30am Monday through Saturday.

 

Wine and Dine Wisconsin

Posted in Uncategorized on October 5th, 2010 by bittercube

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.

 

Bittercube Cocktail Dinner at the University Club

Posted in Uncategorized on August 7th, 2010 by bittercube

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.

 

The Last of Bittercube 1 Gallon Batches

Posted in general mischief on August 6th, 2010 by bittercube

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

 

Bittercube on Third Coast Digest

Posted in general mischief, Press on July 14th, 2010 by bittercube

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.

 

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