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?
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.
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.
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.
Seattleites often flee for warmer climates during the long winter months. It’s not that it gets extremely cold here, but, the constant grey has the tendency to nag on one’s soul.
Well, this year, we’re sticking around, but, our cocktails are headed for warmer climates. And this one is especially delicious. It will bring you to a beach almost real enough that you’ll be able to feel the warm sun toasting your skin.
Orasella’s cocktail glasses experience mid-winter depression in dry January. So, we have to put them to use in creative ways. Today, friends, you’re experiencing one of my favorite ways to use up the last of your cherry jar with a brunch that feels decadent, yet, is surprisingly protein packed. It doesn’t last long in our home. Bon Appétit!
We all have our preferences, but, every once in awhile I taste a cocktail that causes me to rethink a whole category of cocktails. Have you had that experience? For example, sparkling cocktails. I’m with most of you and like my cocktails dark and deep in flavors. But, our friend and bartender, Sean de Anda, changed my mind creating a sparkling cocktail is both light and deeply flavored. Wow, this cocktail is delicious and will be what both Sean and I will be drinking to ring in the New Year. Cheers and Happy New Year, friends!
This cocktail has the most enticing aroma. My entire office smelled of Christmas for hours after shooting this photo. And, in addition, this cocktail tastes as festive as you’d think - beautifully spiced, not too sweet and it has a lovely balance between fruit and alcohol. Cheers, friends, and Merry Christmas.
Some cocktails deserve an encore performance. I have made Orasella’s salted cava punch for more than one person who has told me it’s one of their favorites. They’re not alone, because, it’s one of mine too. Fair warning, this cocktail is strong, deceptively so. It tastes so good, you may not even notice it. Enjoy in moderation, but, one thing I know for sure, you will enjoy.
Around this time of year, it’s nice to break out your bartender skills and experiment with batched cocktails. If you haven’t heard of the term, it describes cocktail recipes that make more than a single serving.
Batched cocktails are typically great for serving crowds, but, during this time, I put batched cocktails into the same category as weekend meal prep. Do some work on Sunday and enjoy the fruits of your labor all week. After all, every day around the holidays is festive enough to merit a cocktail while listening to Nat King Cole sing carols.
So, try this slightly sweet and fruity cocktail if you need enough sustenance to last you through the work from home, school from home, whatever may come this week, week. Cheers!
My friend, Tanya, is the only friend I’ve ever made over Instagram. Who would have thought social media would actually foster a real life connection? In addition to being a beautiful soul, she and her husband make one talented executive chef and executive pastry chef team.
Currently, Tanya and her husband, Scott, head up the Lighthouse Grill in Bellingham, Washington. And, when Tanya posted this recipe to Instagram, I convinced her to let me share it. I assure you, friends, it is as yummy as it looks and makes an elegant holiday dessert. Cheers!
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!
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