Disco Inferno is a spicy cocktail enhancer that adds heat and elevates the cocktail experience with ease.
After years of tasting cocktails across the world, Disco Cubes Founder Leslie Kirchhoff was inspired to create a cocktail additive that packed some heat. Experimenting with infusions of local and seasonal chili peppers from California’s famed farmers markets, she created the first versions of what is now Disco Inferno, keeping the idea in her back pocket for the right moment.
Years later while on a haunted-ice-bucket-fueled road trip (if you know you know), Leslie discovered a Bittercube product at Chicago’s Ace Hotel and noticed their Milwaukee zip code. Keen on partnering with a company from her hometown, she reached out to plant the seed for a collaboration. Things got moving quickly, and many test batches later, Disco Inferno was born.
About Disco Cubes
Disco Cubes is an experimental creative studio and luxury ice business in Los Angeles, created by artist & entrepreneur Leslie Kirchhoff. What began as a series of arty ice experiments in her tiny New York City kitchen grew into a passionate affair with all things frozen, and a thriving business at the intersection of art, science, and entertainment. Leslie and her small team hand-make the mystifying ice cubes and spheres, and document them from freezer to glass through a curious and inquisitive warm-toned lens.
Since launching in 2018 with a profile in The New York Times, Disco Cubes have starred in countless brand campaigns, and have been the je ne sais quoi of private events and A-list gatherings, with clients from Gucci, Playboy, Glossier, and Nike, to the most sought after event planners like Mindy Weiss and Mark Seed.
Disco Cubes has been featured in the New York Times, Vogue, Elle, Refinery29, Goop, Cosmopolitan and many more.
To learn more about Disco Cubes, follow @discocubes, or visit www.discocubes.com.
About Leslie, Founder of Disco Cubes
Leslie Kirchhoff is an ice cube innovator, cocktail consultant, photographer, and DJ, whose multi-disciplinary magic extends from the pages of Vogue to packed dancefloors across the globe and beyond. Having sampled some of the world’s most innovative mixology in her travels as a DJ, Leslie noticed a distinct lack of creative attention being paid to the cocktail’s arguable centerpiece – the ice cube. Since launching Disco Cubes, Leslie has become an increasingly in-demand collaborator behind the camera, turntables, and now bar, for brands like Louis Vuitton, Dior, Cartier, and Moët Chandon.
A Wisconsin native who spent nearly a decade in New York as a photographer and DJ, Leslie now lives in Los Angeles where she runs Disco Cubes out of Atwater Village, and still DJs, shoots, and consults for high-end clients around the world.
Bittercube was founded in 2009 by two bartenders with a shared vision for what bold & balanced bitters could be. With that goal in mind, they set out to produce the most distinguished lineup of bitters in the world. Bittercube Bitters are created in Milwaukee, Wisconsin, by hand with real ingredients. No pre-made extracts or flavors (natural or artificial) are used in their slow-crafted products.
Over the last decade, the company has built relationships with farmers, botanical suppliers, bartenders, and foodies across the globe, and continues to innovate with new flavors, collaborations, business lines, and services.
Bittercube’s mission is to create innovative, densely flavored bitters through thoughtful sourcing, meticulous production, and ongoing research - and to inspire elevated drinking experiences.
Bittercube has been featured in the New York Times, Martha Stewart’s Everyday Food, Playboy, Imbibe Magazine, Timeout, Bon Appétit, Chicago Tribune, Bloomberg BusinessWeek, GO – AirTran Inflight Magazine, Southwest Magazine, NPR, and Daily Candy, among many other publications.
To learn more about Bittercube, visit www.bittercube.com.
About Ira, Founder of Bitterube
Ira Koplowitz is the co-founder and proprietor of Bittercube Bitters and Heirloom Liqueurs. Under his direction, Bittercube has grown from a company producing 1 gallon jars of bitters in 2009 to a company producing more than 12 million cocktails worth of bitters a year in 2020. Heirloom Liqueurs was founded in 2018, producing an innovative line of liqueurs with real botanicals. Before starting these companies, Ira was a bartender and manager at the renowned Violet Hour in Chicago, he has also traveled extensively, eating and drinking his way across more than 40 countries. Recognized as an industry leader, Ira has concepted and taught seminars at national and regional cocktail weeks around the country over the last decade.