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.
