You could be among the first to taste the first two of Central Standard’s new pour ready cocktails at a very special Milwaukee Day happy hour release party on Thursday, April 14 from 4 to 6 p.m..
“There’s no better way to honor and celebrate all that Milwaukee is than by raising a glass of a new locally-made product,” notes co-founder Pat McQuillan. “On 414, every Milwaukeean is a VIP and we can’t wait to unveil our first two Pour Ready Premium Cocktails to the world right here in our hometown.”
The first premium cocktails in Central Standard’s line-up include their Pour Ready Door County Cherry Vodka Lemonade and the Pour Ready Door County Cherry Vodka Mule. Both cocktails are 15% ABV (30 proof) and are due to hit retail shelves later this week in 750-ml bottles (about four cocktails per bottle) and 1.75L unbreakable bottles that are perfect for tailgating and backyard barbeques.
During the release party, which will take place at Central Standard’s Crafthouse & Kitchen, 320 E. Clybourn St., guests can take part in a free toast featuring both new cocktails.
“For us, there is so much to celebrate this April 14,” says co-founder Even Hughes. “Warmer weather, the return of baseball to Milwaukee, locally-crafted cocktails, and of course, finally being able to offer everyone in Milwaukee a taste of our new Pour Ready Premium Cocktails.”
The cocktails, which are meant to deliver on both ready-to-drink convenience and the sort of handcrafted quality and ingredients you’d receive from a bartender at Central Standard, from 100% organic lemon, ginger and lime juices and botanicals.
In addition, the products honor the distillery’s commitment to support local Midwestern businesses, including Door County cherry growers, whose product is used to create Central Standard’s Door County Cherry Vodka.
“They’re smooth, balanced and refreshing, no matter the weather or time of year,” Hughes added. “We can’t wait for folks to come out to the Crafthouse on Milwaukee Day for a free first taste.”
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
