"Bar Month" at OnMilwaukee is back for another round, brought to you by Great Northern Distilling: grain to glass spirits, handmade in Wisconsin. The whole month of March, we're serving up intoxicatingly fun articles on bars and clubs – including guides, the latest trends, bar reviews, the results of our Best of Bars readers poll and more. Grab a designated driver and dive in!

The Cucina Italian Restaurant, located at the Shops of Woodlake in Kohler, is experiencing a renaissance of sorts.

Their menu – which includes wood fired pizzas, pasta and entrees cooked on a wood-fired grill with oak, ash and maple woods – has been updated to better reflect the fresh, regional cuisines of Italy. They’ve added a "raw bar" which regularly features options like fresh East and West coast oysters, crab legs and colossal shrimp.

And their wine list, which is comprised only of wines which rate 88 points or higher by Robert Parker or Wine Spectator, has been refocused to include both Italian wines and wines that are made in the Italian style.

‘We are really trying to re-engage everyone with a variety of new things," says executive chef Trent Hazelberg. "We’re looking for things that shine through, that are indigenous to Italy. And overall we’re moving toward a more authentic experience by bringing more traditional foods to the fore, and focusing on our wine and cocktail program."

But, another thing you might note, if you grab a seat at the bar, is a relatively new emphasis on craft cocktails.

Lukas Yang, a bartender from Manitowoc who has been working in the industry for nearly four years, says the changes being made to the bar program at Cucina have reinvigorated his enthusiasm for bartending.

"The move in recent years toward fresh juices and housemade ingredient has really made the job exciting," he notes. "And one of my favorite thing about bartending is making drinks that really fit what people are looking for. There are so many things we can do, so many products we can use to really make cocktails that people will love."

Currently, the cocktail menu features a number of seasonal cocktails, including the "Gimlet Basilo," a basil gimlet served up with cracked fresh pepper; the "Salero Margarita" made with blood orange and lime juices; and the "Vino Moscow Mule" made with Bibi Gratz Blanco, vodka, ginger beer and lime.

Another favorite on the menu is this refreshing grapefruit and elderflower cocktail that’s the perfect solution to the early spring blues.

The Pomelmo Fiore / Elder Bitter Grapefruit Cocktail

"I wanted something that would remind you of sitting in the high fields of Italy, enjoying the ocean breeze," says Yang. "This cocktail is about everything that brings that .. It warms you up at the heart."

1 ounce hand squeezed red grapefruit juice*
¼ ounce Aperol
1 ½ ounces St. Germaine
1 ounce Lillet or Cocci Americano
1 ½ ounces prosecco
2 fresh basil leaves

In a shaker with ice, combine grapefruit juice, Aperol, St. Germain and basil leaf. Shake and pour over fresh ice. Add Lillet or Cocchi Americano and top with prosecco. Garnish with fresh basil leaf.

*To make grapefruit juice, puree the flesh of two grapefruits with ½ tablespoon of sugar; strain out pulp before using.