By Lori Fredrich Senior Writer & Dining Editor Published Mar 03, 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 feature cocktails from one of the newest bars on the block, Dock18 Cocktail Lab, located in the Twisted Path Distillery in Bay View.

If you're hankering for a delicious take on the classic Moscow Mule, this week's menu at Dock18 might just have what the doctor ordered.

Their version of the cocktail -- made below by bartender Brandon Reyes -- makes use of Twisted Path vodka, along with house-made spiced ginger liqueur, a simple syrup made with Top Note Tonic Ginger Beer Syrup and Bittercube bitters to create a citrus-forward cocktail with a nice gingery zing.

Dock18 Mule

1 ½ oz Twisted Path Vodka
¾ oz lime juice
½ oz spiced ginger liqueur
1 oz 2:1 simple syrup / Top Note Ginger Beer Syrup
1 dropper Bittercube Jamaican #1 Bitters
1.5 oz seltzer
Glass: collins
Garnish: vertically slit lime wedge

Instructions:

Build cocktail in shaking tin. Add seltzer to glass. Double strain cocktail into glass, add ice. Garnish with vertically slit lime wedge.

If you'd like to get your taste of the Dock18 Mule, 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 Writer & Dining Editor

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.