"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.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
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 every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, 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.
