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If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar.


Article sourced from onmilwaukee.com | Written by Lori Fredrich



If you’re a Milwaukeean who has never heard of Bittercube, now is the perfect time to get familiar. Not much more than three years ago, Nicholas Kosevich and Ira Koplowitz were just two talented bartenders. But, they’ve evolved into a cocktail brand – and cocktail bitters making machine — that has attracted national attention.

But, what are bitters? In a sense, they are nothing more than highly concentrated forms of liquid spice made from roots, barks, leaves, flowers, fruits and seeds. A bit like a spice cupboard for your bar, bitters impart a wide range of flavors to craft cocktails with what amounts to very little effort.

And Bittercube has gotten a little bit famous for theirs, which are made by hand from natural ingredients, with no extracts, artificial colors or flavors.

To give you a taste of just how influential they’ve become, their work has been featured in “Martha Stewart’s Everyday Food,” “Playboy,” “Imbibe Magazine,” “Timeout,” “Chicago Tribune,” “Bloomberg BusinessWeek,” “GO – AirTran Inflight Magazine,” “NPR” and “Daily Candy,” among others. Their bitters are distributed in eight states, and exported to Australia. And European distribution is next on the list.

“We started as a consulting company and then slowly started developing cocktail bitters,” says Kosevich. “I was making bitters at the Town Talk, and Ira was making bitters at the Violet Hour, which is where he was bartending, and so we joined forces in 2009, moved to Milwaukee, started consulting there, and then launched the bitters in 2010.”

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