"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!
This week, we're featuring one final cocktail from one of the newest bars on the block, Dock18 Cocktail Lab, located inside the Twisted Path Distillery in Bay View.
In honor of the weekend, we're featuring on of bartender Cameron McKenzie's favorite brunch cocktails, the Ramos Gin Fizz. Made with egg whites, it's a frothy creamy cocktail with floral notes from orange flower water that play well with the botanicals from the Twisted Path Gin. A bit of effervescence from a splash of seltzer keeps things nice and light.
Even better, beginning April 2, Dock18 will showcase brunch cocktails with special hours on Saturdays and Sundays from 1 to 5 p.m.
Dock18's Ramos Gin Fizz
2 oz Twisted Path Gin
½ oz lemon juice
½ oz lime juice
1 oz simple syrup
1 oz heavy cream
1 ½ oz seltzer
1 dash orange flower water
1 dash Bittercube Trinity Bitters
1 egg white
Glass: collins
Garnish: a smile
Instructions:
Build cocktail in shaking tin. Add ice, reverse mime shake. Pour seltzer into collins glass, pour cocktail slowly into the center of the collins to allow for lift.
If you'd like to get a taste of Dock18's Ramos Gin Fizz, pay a visit on Thursday or Friday between 5 p.m. and 12 a.m. Or stop in between 1 p.m. and midnight on Saturday or Sunday between 1 and 5 p.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.
