;

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.”

Continue to here for FULL ARTICLE

More Articles

New 10th Season Starts January 18th!

All you need to know about our new season of Wisconsin Foodie. Links to the TV Schedule, Facebook, and Youtube. Check it out!

by: Arthur Ircink

A Roaring 20’s New Year’s Eve

Kick off 2018 in style at Milwaukee’s landmark art deco hotel. In partnership with Wisconsin Foodie and Edible Milwaukee, the Ambassador presents “A Roaring 20’s New Year’s Eve”.

by: Arthur Ircink

THIS WEEK ON FOODIE: Usingers & Karl Ratzsch

On the season finale of Wisconsin Foodie, we look at two of Milwaukee’s oldest food institutions: Karl Ratzsch and Usinger’s Sausage!

by: Arthur Ircink

THIS WEEK ON FOODIE: Anarchy Acres

This week on foodie, we see some extreme farming on Anarchy Acres! Charlie Tennessen and his three donkeys plow the fields to raise some heritage wheats to make some unique breads!

by: Arthur Ircink

THIS WEEK ON FOODIE: Iron Grate BBQ & Twist and Sprout Farms

This week on Foodie, we go slow and low with Iron Grate BBQ’s Chef Aaron Patin as he shares his barbecue views as well as where he gets his pork from Twist and Sprout Farms.

by: Arthur Ircink

THIS WEEK ON FOODIE: Red Cabin at Green Acres & Idlewile Inn

We check out a couple of couples and their suppers clubs with Red Cabin at Green Acres and Idlewile Inn.

by: Arthur Ircink

THIS WEEK ON FOODIE: Juice Kitchen & Tandem

This week on Foodie, we go try some of The Juice Kitchen’s nutritious juices then walk up the street to Tandem and their incredible fried chicken.

by: Arthur Ircink

THIS WEEK ON FOODIE: Roots Chocolate & Bos Meadery

This week on Foodie, we check out Roots Chocolate’s delectable delights and wash it down with Bos Meadery’s magical mead!

by: Arthur Ircink

THIS WEEK ON FOODIE: Morel Fest & Meisters Cheese

This week on Foodie, we loved Muscoda so much that we stuck around for Morel Fest and then went to Meisters Cheese!

by: Arthur Ircink

THIS WEEK ON FOODIE: Forage, Fish, Feast

This week on Foodie, we venture into nature to harvest wild asparagus, morels, and fish. After collect our ingredients, Luke Zahm of Driftless Café works them into a delicious meal!

by: Arthur Ircink

Illing Co
Winter Smorgasbord
WMMB - Rotational AD
Our Media Partners
Wisconsin Foodie Winter Smörgåsbord is proud to have the support of the following partners:

Copyright © 2017 Wisconsin Foodie. All rights reserved.

Use of this Site constitutes acceptance of our User Agreement and Privacy Policy. The material on this site may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Wisconsin Foodie