"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.
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.
