Podcasts about bittercube

Todays episode is as eclectic as Jules' drink recipe. Brad finally gives us his favorite Rum Old Fashioned recipe and walks us through his recent visit to Milwaukee (thanks to listener Kat Kutchin for the cocktail hotspot tips – she was spot on). Don't sleep on Milwaukee, this town has got it going on! Jules goes bananas with a rum, Campari, and scotch negroni. – we are just as confused, but it's so good.      Rum Old Fashioned (Brad's favorite)  Glass: Double rocks glass  Directions & Ingredients  In mixing glass add:  0.25 - 0.5 oz Demerara Simple Syrup (1:1)  1.5 oz Plantation Pineapple Rum  0.5 oz Plantation Overproof Rum  0.5 oz Jamaican Rum (Meyers)  3 dash Bittercube's trinity bitters  Stir for 30 rotations  Strain over ice or clear(!) ice chunk in your rocks glass  Garnish optional, fancy cocktail cherry    Six to Midnight, Jules' version from Tales  Glass: Double rocks glass  Directions & Ingredients  In mixing glass add:  0.75 oz infused Campari  0.5 oz Bananana simple syrup  0.75 oz of Coconut Rum  0.5 oz Sweet Vermouth (corrected from show)  1.0 oz of Scotch    Stir for 30 rotations  Strain over ice or clear(!) ice chunk in your rocks glass  Garnish banana slice    TIP: Where to go when you visit Milwaukee. Special thanks to Bryant's Cocktail Lounge (home of the Pink Squirrel) and @Inkthebartender and @jack_mercier1 (voted best new bartender 2024 by Punch). Shout out to @tinwidowbarmke, @transfermke, and @atrandommke! Check ‘em out if you're ever in the MKE.    The Art of Drinking  IG: @theartofdrinkingpodcast     Jules  IG: @join_jules  TikTok: @join_jules   Website: joinjules.com    Brad   IG: @favorite_uncle_brad  This is a Redd Rock Music Podcast  IG: @reddrockmusic  www.reddrockmusic.com   Learn more about your ad choices. Visit megaphone.fm/adchoices

This cocktail is a Sour, and a Sour is a blueprint for so many other cocktails. You need to know it! Brad adds egg to his Whiskey Sour and turns it into a Boston Sour - it's that easy. Jules takes an Amaretto Sour and packs some additional stone fruit excitement into her cocktail. No show is complete without a story about where the cocktail came from. Tip: Perfecting your frothy eggwhite, using modern technology - where has this been all my life?  Whiskey Sour Bourbon (your favorite) Lemons for lemon juice Medium eggs for egg white Bitters because I said so (I used Trinity Bitters by Bittercube… you're welcome) Sugar for simple syrup Luxardo cherries Boston Shaker Jigger… if you don't know this by now Hawthorn strainer Mesh strainer Ice Coupe or Nick and Nora glass Amaretto Sour zhuzhed by Jules Amaretto & Bourbon Peaches for peach puree Lemons Sugar for simple syrup Luxardo cherries, get the good stuff Eggs!  Ice  Boston Shaker Jigger Rocks glass The Art of Drinking IG: @theartofdrinkingpodcast  Jules IG: @join_jules TikTok: @join_jules  Website: joinjules.com Brad  IG: @cigarsnvino This is a Redd Rock Music Podcast IG: @reddrockmusic www.reddrockmusic.com Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode, Folly Rob sits down with Nick Kosevich, who can only be described as a food & beverage entrepreneur because he is involved in so many different things! Nick was the co-founder of Bittercube, the consulting and bitters company. He has since launched Drinks Apothecary, an elixr, syrup, and cocktail mix business while consulting for bars/restaurants across the country. He is a partner at Mr. Paul's Supper Club opening in Edina in November. Hear his story here. Enjoy! @drinksapothecary @mrpaulssupperclub @earlgilesmpls --- Send in a voice message: https://anchor.fm/follycoffeepodcast/message Support this podcast: https://anchor.fm/follycoffeepodcast/support

As Bittercube's founder Ira Koplowitz explains, bitters are the spice rack of your bar. And as liquid spices, maybe for your entire home! In this episode, Adam and Steve dig into how a unique experience and lots of travel inspired the creation of Bittercube. Along with Ira, they also explore the role of cocktails in building human connection and how Bittercube evolved from sharing with friends to making bitters for more than 500,000 cocktails (and that's just ONE order)! Oh, Ira also finally answers the one questions he's always asked!! Whether you're an aficionado or just getting started in drink-making, we've got you covered in this one. For more on Bittercube and to get in on their NEW subscription service, visit www.bittercube.com.

Welcome behind the bar. This week we talk trying new things with cocktails outside of recipes! Nothing is more fun than Experimentation! The Improv- 2.33 oz Bacardi Silver 2 dash Bittercube bolivar Bitters Frozen Fruit to top of glass celery coated with ground Szechuan peppers topped with Schweppes Dry grape ginger ale two cherries it's wild, fun and tasty!

Welcome Behind the Bar- This new weekly content is an expanded look on our weekly featured cocktail/Spirit. We sit, educate, learn, and craft cocktails that we love. Best of all! You can make these at home with us! You don't have to listen to Was That In Good Taste to enjoy these standalone segments. Come, join us behind the bar. - This weeks featured aromatic- Bittercube Jamaica #1 & Cherry Vanilla Bark Bitters Bitters are an aromatic infusion of botanicals that is used as a cocktail ingredient. "Bittercube Jamaican No.1 Bitters- Robust Jamaican spice overtones, with intense ginger, allspice, clove and black pepper. Being so heavily spiced, Jamaican No. 1 complements cocktails, but can also be utilized in baking, marinades, and in vinaigrettes. Bitttercube Cherry Bark Vanilla- Woodsy and aromatic, these rustic bitters have a pleasant aroma of cocoa and bitter almonds, with flavors of vanilla, fennel and star anise.

Join Frankie and Joey as we have a murderers row of Mixologists to talk the ACID Loud Sampler and Bitters.

The Stephs talk about the pivot to video for many chefs and creatives, food online classes, Guest Nick Kosevich of Bittercube calls-in to share what they are doing virtually, and so many of you called in with your foodie questions.

In this episode of FoodCrush, we delve into the world of craft cocktails with longtime bartenders and Bittercube founders Nick Kosevich and Ira Koplowitz. We chat about the beauty of bitters, the uniqueness of the Wisconsin old fashioned, the changing world of craft cocktails and the excitement of launching their brand new line of Heirloom Liqueurs.

Anne and Tarik discuss the Winter's Farmers Market, a Dori Greenspan Lunch, Bittercube Bar & Bazaar and View MKE

Anne and Tarik discuss the Winter's Farmers Market, a Dori Greenspan Lunch, Bittercube Bar & Bazaar and View MKE

Anne & Tarik discuss Chef Camp, Bittercube, BrandyWine & the re-opening of Ristorante Bartolotta.

Anne & Tarik discuss Chef Camp, Bittercube, BrandyWine & the re-opening of Ristorante Bartolotta.

Tyler Burkum (@tylerburkum) is an internationally touring and studio guitarist (Mat Kearney, Leagues, The Cactus Blossoms, Ingrid Michaelson... just to name a few) He’s a brilliant composer/songwriter too… but I didn’t interview him because of all that nonsense. I played with Tyler a few months back and as soon as we got to talking, I knew that I needed to sit down one-on-one over beers and chat. The way this guy approaches life and thinks about things will inspire you to want to be more open to what life has to offer even if you’re not a musician.    In this episode we talk about: -Being cool with not being the right person for every gig -Realizing that being present in the moment is more important than anything else -Tyler’s experience being picked up at 17 to go on a rock tour   -Overseas tattoo stories -The enjoyment of traveling with music and the education of traveling the world. How it changes the way you view life and culture    -Deciding to be someone who says yes -Letting your mind remind your heart to ease it’s insecurities. -the pointlessness of being competitive in music -Producing yourself: The need to accept who you are and who you’re not. The importance of knowing what you’re NOT good at. -What ’success’ means to Tyler -Using social media as a musician -Advice Tyler would give to his past self that may just change your life. (don’t compete with other people)   Recording Location: Indeed Brewery Tap Room, Minneapolis Beer: Day Tripper IPA   I’m so thankful that I don’t have to deal with sponsors.  Otherwise, I would have to tell you to visit Guinness’ website HERE  Otherwise, I’d be inclined to tell you that Guinness Draft (with it’s distinctive dark amber body and rich creamy head) is possibly God’s greatest gift to mankind and is the sole reason I’m thankful for being alive after it’s birth in 1759. I’d also have to recommend that you to hire Narrate Films for your next video/film/music-video/photo booth/wedding photography/any photography needs and to visit their website HERE.  Whew… so thankful I don’t need to deal with that crap. I’d feel so dirty having to tell you that this episode was sponsored by Bittercube Bitters NO WAY IN HELL am I going to tell you that Bittercube has been featured in Martha Stewart’s Everyday Food, Playboy, Imbibe Magazine, Timeout, Chicago Tribune, New York Times, Bloomberg BusinessWeek, GO – AirTran Inflight Magazine, Milwaukee Journal-Sentinel, NPR, and Daily Candy, among other publications.   For Links, Guest’s Info And Show Notes Visit: www.thecuriouspod.com

Nick Kosevich (@nickkosevich) is an international 'Cocktail Consultant', a world class bartender and the co-founder of Bittercube Bitters. Even though Bittercube can be found at every bar I’ve been to in the Twin Cities, I took notice when I met a bartender in Louisiana raving about them years ago while on the road with music. I decided to sit down with Nick to find out how his journey took him from wanting to be an actor/stand-up comedian to being a successful entrepreneur and international cocktail judge and to figure out what I can learn from his career in cocktails and apply it to mine in the world of music.    In this episode: -Our good friends Jorge and Janelle Figueroa join Sarah and I at the dining room table for cocktails, wine, beer and end up talking about the importance of 'Staying Curious' as we get older. -I give a call to this week's Guinness Giveaway winner (Clark Strasburg) at the end of the episode -I end up making the best 'Sour' Cocktail of my life thanks to Bittercube's help.  In my interview with Nick we talk about: - Why Nick prefers not to be called a mixologist - What is a Cocktail Consultant? - Balancing being a good parent and being on the road for work - How is bartending alot like being a musician? - How to stay humble while still having confidence (“bartender bravado”) - The misconceptions of ‘pre-mixed’ cocktails - The awesomeness of the hit tv show 'Cheers' - Not trying to be a ‘Trend Setter’ but focusing on constantly being 'Forward Thinking' - The importance of confidence - How Bittercube Bitters got started - Even though it looks like people are successful overnight... that’s not how it works - Not worring about the competition, follow your own goals, run your own race

Nick Kosevich and his business partner, Ira, founded Bittercube in 2009 – filling a (then) void in the cocktail world. Nick sits down with us to talk about the basics...

Nick Kosevich went from Town Talk Diner bartender to hospitalitarian to Minnesota maker. As a partner in Bittercube he helped create and launch the 8 flavors of Bittercube cocktail bitters. What started out as improving on the craft cocktail scene became a movement as they expanded the Bittercube brand identity of these products and helped refine and define the evolving craft cocktail movement in the Twin Cities and beyond.Support the showFollow the Makers of Minnesota on Facebook, Twitter, and Instagram @MakersofMN. Send story ideas to Stephanie@stephaniesdish.com If you appreciate the work we do here, please subscribe on Patreon Please subscribe to My newsletter at https://stephaniehansen.substack.com/ so you don't miss an epiosde of the Makers of Minnesota This is a public episode. If you'd like to discuss this with other subscribers or get access to bonus episodes, visit stephaniehansen.substack.com/subscribe

Nick Kosevich went from Town Talk Diner bartender to hospitalitarian to Minnesota maker. As a partner in Bittercube he helped create and launch the 8 flavors of Bittercube cocktail bitters. What started out as improving on the craft cocktail scene became a movement as they expanded the Bittercube brand identity of these products and helped refine and define the evolving craft cocktail movement in the Twin Cities and beyond.Support the show (https://www.patreon.com/StephanieHansen)

Nick Kosevich went from Town Talk Diner bartender to hospitalitarian to Minnesota maker. As a partner in Bittercube he helped create and launch the 8 flavors of Bittercube cocktail bitters. What started out as improving on the craft cocktail scene became a movement as they expanded the Bittercube brand identity of these products and helped refine and define the evolving craft cocktail movement in the Twin Cities and beyond.Support the show (https://www.patreon.com/StephanieHansen)

Their eyes met from across the bar: one possessed an adept ability to build syrups and bitters to empower the aspiring bartender, the other possessed a meta quality of flavor building and a rich cultural history in food. The resulting brainchild Bittercube was born thereafter. Many states, and employees later, Nick and Ira operate the consulting and bitters producing behemoth Bittercube. The two compose the perfect buddy cop dynamic while embracing their individually unique talents. Ranging from Orange and Jamaican bitters to their delicious Cherry Bark variety, Nick and Ira are sharing their brilliance one dropper at a time. We chat Half Step, community, fate, and family foods while sipping black coffee at 9:30am.