Food and Drink

Locals have a Taste of Wisconsin

Although Taste of Wisconsin has gotten smaller in regards to working with more local vendors, the event has gotten larger than ever. This event started in 2004 by the Basement Brewhaus and has grown by over four times the amount of vendors this year including Point Brewery, Sunset Point Winery and Portesi. “We love showcasing the best that Wisconsin has ... Read More »

Quit-N-Time Series Brings Great Deals and Live Music

The Basement Brewhaus on campus hosts the Quit-N-Time Music Series during the first half of the second semester on Fridays from 4 p.m. to 6 p.m.​ The Quit-N-Time series offers great deals, free snacks and live music every Friday. It features local and regional artists of all different genres. “I decided to come to the Quit-N-Time event this Friday because ... Read More »

Behind the Bar: Bulletproof-Style Coffee

Bulletproof coffee has been a trend that doesn’t seem to be going away. Health enthusiasts argue the frothy drink helps burn fat, wards off caffeine crashes and boosts energy. This creamy, fatty combination might be just what we need to make it through finals. Bulletproof-Style Coffee 1 cup hand-brewed coffee 1 tablespoon butter 1 tablespoon coconut oil Mix coffee, butter ... Read More »

Behind the Bar: French 75

The French 75 is a classic cocktail perfect for celebrating graduation and the semester’s end. It’s easy to make and will undoubtedly delight any celebration guests with it’s bubbles and hint of sweetness. French 75 1 ounce gin 1 ounce simple syrup 3 ounces sparkling wine or anything with bubbles 3/4 ounce lemon juice lemon twist Combine gin, simple syrup, ... Read More »

Behind the Bar: Burnt Sugar Syrup

A burnt sugar syrup is a bitter alternative to traditional simple syrup. It is best served with brown liquor, like whiskey, in drinks like an old fashioned or whiskey sour. The bitterness of the burnt sugar pairs perfectly with sour but can also be used with sweet. Burnt Sugar Syrup 2 cups sugar 1 cup water Melt sugar in a stainless ... Read More »

Behind the Bar: Cucumber Mint Gimlet

A cucumber mint gimlet is a refreshing cocktail, perfect to sip on during upcoming warm weather. While any good-quality gin can be used, Hendrick’s pairs especially well in this drink since it is flavored with cucumber, along with the standard juniper infusion. 1 1/2 ounces gin 10 mint leaves 1 two-inch cucumber slice, peeled 2 teaspoons simple syrup 1 lime, juiced ... Read More »

Taste of Wisconsin Relishes with Change

Local breweries, wineries and food producers from across the state gathered for Taste of Wisconsin on Friday, Feb. 27. The Basement Brewhaus hosted the event in the Laird Room, of the Dreyfus University Center where patrons could sample libations and socialize. Tickets sold out in record time this year, over a week in advance to the event. “I appreciate them having ... Read More »