Fever Chill
This warm cocktail is a spin on a classic toddy, but, has much more depth and interest than the original…primarily due to the addition of two types of scotch whisky (one mellow and, the other, heavily peated). If you’ve never tried a rinse or a spritz, you’ll have fun with this cocktail. It’s a way to add intense flavors (cue peated scotch) without overpowering the drink.
Coco Punch
Orasella Cherry Champagne Cocktail
Bleeding Love
You & Me & Infinity
Cherry Perk
Loss for Words
Orasella's Harvest Old Fashioned
Every once in a while, our friend, Jessie Poole, creates a cocktail that is so good, I have to will myself to stop at one, maybe two, pours. Welcome to such a cocktail and one of my favorites developed for Orasella.
Orasella’s Harvest Old Fashioned is not too complex, can easily be multiplied for serving at holiday gatherings, and, did I mention how tasty it is? I hope you enjoy it as much as I do.
Craft your own Old Fashioned
Walking on a Dream
Charred Citrus Margaritas
We teamed up with one of our favorite Seattle makers, Firefly Kitchens, on a cocktail that uses our cherries and their Cortido Salt: a Salvadoran-inspired ferment with a hint of cumin and oregano. Our cherries, their salt, pair beautifully with charred citrus making this margarita super delicious.
Smooth like Cocoa Butter Kisses
This cocktail is deceptively simple. Just 4 ingredients with surprising complexity due to a little pre-work: sherry is fat washed with cocoa butter to impart its chocolatey flavor. Add that to amaro, Campari and Orasella’s own cherry syrup and what results is a cocktail that is light and nuanced enough to welcome in spring. And who isn’t ready for that?
Coconut Cherry Margarita
AC + T
Northwest Plunge
Northwest Passage
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.
Orasella's The Deeper Note
Say hello to Orasella’s first pisco-based cocktail. I have to admit, for someone whose experience with pisco has been somewhat one dimensional, this cocktail, crafted by Seattle bartender, Sean deAnda, has taught me to see the spirit in a completely different light. This cocktail has some deeper notes - cherry, citrus, floral and a slight bitterness at the finish. It’s delicious and the perfect transition from winter to spring.
Orasella's Red Hawt
Our friend and bartender, Sean deAnda, is back teaching us some new skills just in time for Valentine’s day. This particular cocktail, as Sean says, tastes like a smoked version of the typical V-day candy, Red Hots. And, if you like your flavors deep and smokey, as I do, then you will very much enjoy this cocktail.
