Saturday, Nov. 18 marks the final day for Bittercube’s residency at the Twisted Path Distillery tasting room. And whether you’ve paid a visit in the past, or still need to check out one of the city’s best kept cocktail secrets, you’ll want to stop by for a final sip.
"It’s hard to believe it’s been almost two years since we opened the doors to Dock18," notes bar manager Brandon Reyes. "It’s been a fun ride. But what’s even more exciting is what happens next."
"Next" includes a variety of (soon to be announced) pop-up events around the city, including an upcoming holiday themed dinner with Chef Nathan Heck of Factotum Catering at Hawthorne Coffee Roasters in December.
In the meantime, there’s still time to grab a drink and make a toast to the good times at Dock18. In fact, it’s rolled out a new menu for the occasion, which will be available on Saturday from 1 p.m. to midnight.
The menu features a number of creative takes on classics, including the "Variety Pack" old fashioned made with Twisted Path vodka, lemon oil and one dash of each of Bittercube’s collection of bitters: Bittercube Bolivar, Cherry Bark Vanilla, Orange, Jamaican No. 1, Jamaican No. 2, Blackstrap, Corazon and Marvel Bar bitters.
Additional drinks include:
- D.I.Y. Daisy: This build-your-own dandy invites guest to build their own cocktail with a choice of spirits, liqueur and bitters
- Mad Dog’s Punch: A madcap creation featuring cucumber syrup
- Daq Attack!: Daquiri made with Twisted Path white and dark rums, lime, Bittercube Jamaican No. 1 bitters
- Lab Taste: Includes pear vanilla, nocino, basil and house amaro liqueurs
During the final day bash, no reservations are required. Simply buzz in at the door, grab a drink and make a toast to the future of cocktails in Milwaukee.
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.
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