Does it ever strike you as odd when a dessert calls for salt? The amazing thing about this naturally occurring mineral is that it brings out all kinds of subtleties that we’d otherwise lose amongst more overpowering flavors. Such is the case with cocktails. Salting a cocktail helps brighten citrus and acts as a bridge between spirits and the more subtle non-alcoholic ingredients mixed with it. With that in mind, I give you one of Orasella’s first salted cocktails.
Salt and the Night Jar
Serves 1
1.5oz rum
1.5oz Orasella maraschino cherry liqueur*
.5oz lime juice
.5oz orange juice
3 dashes Angostura cocoa bitters
1 pinch sea salt
Shake all ingredients in a cocktail shaker over ice until thoroughly chilled. Strain into a coupe glass with a fine mesh strainer and serve up. Garnish with Orasella cherry halves from strained cherry liqueur.
*Orasella Cherry Liqueur
11 Orasella maraschino cherries
.25 cup sugar
.25 cup water
.75oz good brandy, like Calvados
.5oz vodka
half a cinnamon stick
Remove and discard stems of Orasella cherries. Cut each cherry in half. Place in a non-reactive jar.
Combine water and sugar in a small sauce pan. Heat on medium and stir until sugar has fully dissolved. Add cinnamon, brandy and vodka until heated through taking care not to boil the alcohol. Remove from heat and add contents to the jar filled with cherry halves.
Cap and let sit to cool. Place jar in fridge and leave to macerate overnight.
This will yield 4 servings for cocktail use. Store in fridge for up to 2 weeks.