By Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host Published Mar 17, 2016 at 11:01 AM

"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!

All month long, we'll be featuring cocktails from one of the newest bars on the block, Dock18 Cocktail Lab, located inside the Twisted Path Distillery in Bay View.

This weekend, they're featuring a delicious dessert cocktail called The Ghost in the Shell, which is made with housemade cocoa nib liqueur. The cocktail is creamy – thanks to the use of whole egg – and it's shaken twice (double mime shake) to ensure emulsion. 

Maybe best of all is the cocktail's slightly dramatic finish, which involves a flame and an atomizer filled with housemade Charter liqueur (a delicious take on Chartreuse). 

Dock18's The Ghost in the Shell

1 ¼ oz Twisted Path Dark Rum
¾ oz cocoa nib liqueur
¾ oz simple syrup
1 dropper Bittercube Cherry Bark Vanilla Bitters
1 lemon peel
1 whole egg
Glass: coupe
Garnish: Charter liqueur flamed through atomizer

Instructions:

Build cocktail in shaking tin, add lemon  peel to tin, add ice. Reverse mime shake. Pour cocktail into coupe, garnish with flamed Charter spray.

If you'd like to get your taste of The Ghost in the Shell, pay a visit on Thursday, Friday or Saturday evening between 5 p.m. to 12 a.m. Since seating is limited, reservations are recommended.

Lori Fredrich Senior Food Writer, Dining Editor, Podcast Host

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 each and every dish. She’s had the privilege of chronicling these tales via numerous media, including OnMilwaukee and in her book “Milwaukee Food.” Her work has garnered journalism awards from entities including the Milwaukee Press Club. 

When she’s not eating, photographing food, writing or recording the FoodCrush podcast, 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.