Bittercube Bitters were created in Milwaukee, WI, in 2009. They make all their bitters by hand. All flavors feature naturally sourced ingredients, and never contain any extracts or oils. The process is different for each of their bitters, with batches going through various phases on their way to completion, taking anywhere from two to five weeks depending on variety.
Bittercube has grown from humble beginnings, starting with one gallon jars of bitters and growing to now producing batches in large maceration barrels. No matter how large the batch though, the careful handcrafted process has stayed the same.
Bittercube used two different types of molasses to create their Blackstrap Bitters. Double A grade and a Blackstrap for a robust, full-bodied molasses flavor and aroma. They also feature notes of clove, sassafras and sarsaparilla.
They’re ideal for rum and whiskey cocktails, especially cocktails featuring robust, strongly flavored spirits. They’re also great in warm or hot cocktails, and fall or winter cocktails. These rich bitters sit perfectly atop egg white cocktails and provide intense aroma and visual appeal.
Lost in the Blue Light
1 oz. Apple Brandy
3/4 oz. fres lemon juice
1/2 oz. simple syrup
1/2 oz. Ginger Liqueur
3 dashes Bittercube Blackstrap Bitters
top with 1 oz. Cava
Combine Apple brandy, lemon juice, simple syrup, ginger liqueur, & blackstrap bitters in a cocktail shaker with plenty of ice. Shake until frosty and strain into a flute glass. Top with cava and garnish with a lemon curl. Enjoy!