This sum­mer I went out west on a cock­tail tour, which includ­ed Seat­tle and Port­land. I was sit­ting at the Tav­ern Law in Seat­tle and across the way I saw a guy that looked like one of the pro­duc­ers of Bit­ter­cube Bit­ters. I’ve always been a fan of this com­pa­ny. Their unique bit­ters are qual­i­ty and their events are always intrigu­ing. Unfor­tu­nate­ly, I do not live any­where near Mil­wau­kee. Nick is a dis­tinct char­ac­ter, so I moved down a cou­ple of barstools and intro­duced myself. We hit it off and went out on the town in Seat­tle and had a blast. I’m envi­ous of this small com­pa­ny and strive to one day be a pro­duc­er of such fine bit­ters. Peo­ple always ask me for my bit­ters, but I usu­al­ly only have a small amount for myself. So I’m point­ing you in their direc­tion. I strong­ly advise you to give my friends at Bit­ter­cube a try!

Bit­ter­cube was found­ed by Nicholas Kose­vich and Ira Koplowitz in 2009. 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.

Bittercube’s Full Line of Bitters

1. Cher­ry Bark Vanil­la: Wild cher­ry bark, Mada­gas­car vanil­la, cocoa, and Syr­i­an cher­ry pits. I’m lov­ing these bit­ters in a Manhattan!
2. Orange: Caramelized orange, toast­ed corian­der, and toast­ed car­damom. Orange bit­ters are a sta­ple for clas­sic cock­tails. Try them in an Old fash­ioned or a Martinez.
3. Black­strap: Molasses, sas­safras, sar­sa­par­il­la, and cey­lon cin­na­mon. Heavy cin­na­mon fla­vor, per­fect for fall cock­tails. These bit­ters are also very thick because of the addi­tion of molasses, mak­ing them sit per­fect­ly on top of egg white cocktails.
4. Boli­var: Cas­sia, jas­mine, camomile, dried fruits and three types of spir­its in the base. This is a very ver­sa­tile bit­ters that would work well with rum, gin, and whiskey cock­tails. This recipe dates back to the 19th cen­tu­ry so uti­lize them with old classics.
5. Jamaican #2: Grape­fruit, hibis­cus, and island spices. These bright grape­fruit bit­ters go well with rum cock­tails – Daiquiri’s, Punch­es, and Moji­tos. I also use these bit­ters in this cock­tail called the Bit­ter End.
6. Jamaican #1: All­spice, gin­ger, black pep­per. These bit­ters work well with rum! Try them in your dark and stormy.

Seasonal limited edition

7. Bar­rel Aged Blood Orange: Moro Blood Orange, Car­away, Black Car­damom, and aged in a used whiskey bar­rel for two months. I love bar­rel aged any­thing! These bit­ters are a huge hit and I can’t wait to try them in new cock­tail creations.

8. Lemon Tree: Mey­er Lemon, Juniper, Thai Gin­ger. These bit­ters have gin writ­ten all over them. Try them in your favorite gin recipes or even in a sim­ple gin and tonic.

You can buy these bit­ters at Cock­tail Kingdom.