Fever Chill

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.

Orasella's Harvest Old Fashioned

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.

Smooth like Cocoa Butter Kisses

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?

Northwest Passage

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.

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