In Seattle’s bartending circles, I have heard this week’s guest bartender described as a super taster. Damon Dhanens has a knack for putting together ingredients that would never traditionally go together and doing it to delicious results.
Damon’s cocktails tend to be a bit more work, but, if you put forth the effort, I can guarantee you’ll arrive at something so nuanced, you’ll feel like you never left the cocktail bar. Enjoy!
Northwest Passage
Seves 1
Note, you can get all these spirits at Downtown Spirits in the Seattle area.
1oz Jeppson's Malört
.75oz mezcal
.75oz Cocchi Torino
.75oz mango juice (bottled mixes work great)
.5oz sour mix*
Angostura bitters
Orasella Maraschino Cherries
Place Malört, mezcal, Cocchi Torino, mango juice and sour mix in a cocktail shaker. Shake and double strain over crushed ice.
In a small measuring cup or bowl, mix three generous dashes of angostura bitters with one bar spoon of Orasella cherry syrup (what’s left in the jar after you use your cherries). Create a float by gently pouring cherry bitter mixture over the top of the cocktail. You should be able to see clear layers of color. Garnish with citrus slices and Orasella cherries.
*Sour Mix
2oz fresh orange juice
1oz fresh lemon juice
1oz fresh lime juice
1/2oz simple syrup (mix 1/4oz sugar with 1/4oz boiling water until dissolved)