Talk about an unfortunate, albeit delicious, branding catastrophe…barleywine is actually beer.
European barleywines tend to have richer and fruitier flavors than typical beer which make them perfect for pairing with their fruity spirit counterparts.
This cocktail, which combines barleywine with spirits, is perfect for a cold autumn night when you need something to warm you from the inside out.
In Seattle, we have many excuses to drink more coffee. After all, our city is known for it. Adding coffee to cocktails is not new - especially in Seattle - but, it’s outlasted any trend perhaps because of coffee’s versatility and, frankly, deliciousness.
This recipe, crafted by master bartender, Jessie Poole is no exception. It is at once heavy and light and brings in a variety of flavors - cardamom being one of my favorite coffee pairings - to add depth. Coffee lovers will not be disappointed. Cheers!
I am in Oregon in a town that has an amazing old school ice cream parlor. You know what I’m talking about… the soda pulls, the round spinny chairs hooked to a high counter, and a wall of glass jars filled with every sort of candy imaginable.
So, you could say, this week’s recipe was inspired by the soda fountains of the past. I mean, how long has it been since you had a float? One taste and you’ll be asking why. I mean, don’t you think it’s due for a comeback?
In Seattle, we’ve got July through September to enjoy the beautiful weather before the rain sets in. But, you better believe, Seattleites know how to live up those three months. And, part of basking in the season is cramming in all the summer treats we can handle during those three short months.
This dessert is so simple and, as my daughter would like to remind you, infinitely customizable. These ice cream sandwiches can be rolled in a multitude of toppings, so don’t just limit yourself to coconut flakes.
This cocktail recipe, developed by Jessie Poole, former owner of one of my favorite Seattle-based craft cocktail bars, will have you experimenting with some new cooking methods. I mean, have you ever made or even heard of grilled corn milk? But, you won’t be disappointed in the results. It’s closest thing I’ve ever tasted to a summer BBQ in a bottle and the perfect kiss goodbye to the season.
Our friends recently launched Seattle-based, Fast Penny Spirits, a distillery focused on the Italian bittersweet herbal liqueur, amaro. Since I started Orasella, there are few spirits I’ve grown to appreciate more than amaro. Amari are generally jam packed with botanicals - Fast Penny’s includes over 45 - so, a well-made amaro can take you on a flavor journey that will end in a completely different place than you began. And, they perform magic in cocktails, taking any drink from flat to interesting in a second’s notice.
Four years ago, our friend, Damon, whipped up an off-menu cocktail dubbed, “the spicy cherry juice thingy”. That cocktail remains one of my favorites, the kind you continue to crave on a Friday night years later. I mean, who knew that Orasella’s cherry syrup went so well with spicy spirits?
Well friends, since Damon sent this slightly spicy cocktail recipe, I’ve made (and drank) more of them than I’m willing to tell you about. This cocktail strikes the balance between incredibly delicious and super easy to put together making it the perfect thing to whip up as you’re waiting for dinner to cook.
Ready to continue our cocktail adventure? This time we’re featuring a bittersweet traditionally Italian herbal liqueur, called an amaro. To it, we pair one of my favorite smoky spirits, mezcal (cousin to Tequila), and summer blackberries to create something that will make all you heavier cocktail lovers swoon.
It’s been a cold week in Seattle, but, coming on the back of some really gorgeous days. I always want summer, my favorite season, to hurry up and get here. We bought a 10 foot inflatable above ground pool this year. It’s currently housed in my in-home office. Staring at it on those rainy Seattle days doesn’t help fend off my love of summer much.
What does help, however, is this drink. Sipping on it will foreshadow those 80 degree days, this icy cocktail in hand, and kids splashing around in an inflatable above ground pool (or, insert your more ambitious ambitions here). Either way, friends, cheers.
This cocktail was the subject of Orasella’s recent Instagram post. The video took many takes and cocktails that were made in the process.
I must admit, I drank my fair share of sparkling lavender berry shrubs. Yes, since we’re owning up, I also ran out of bubbly (a key ingredient) halfway through and subbed dry white wine. Also delicious.
Maybe you’re new to cocktails, maybe you don’t like overly boozy drinks or maybe you’re a wine fan and wanting to branch out. If so, this cocktail may become your new favorite. Cheers!
I often make extra when I whip up a batch of cocktails for Orasella’s photo shoots. Call it a perk of the job. Recently, I’ve been turning my extras into cocktail kits and leaving them at friends’ doorsteps. I mean, we all need something to look forward to, right?
Which made me think about you…and your Mom. If you can’t be with her this Mother’s Day, I promise, this cocktail makes the perfect kit: hibiscus infused gin, three limes, Orasella cherries and some hard cider. Add a grocery store bouquet and you’re set. Happy Mother’s Day, Mom.
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