Some recipes are total keepers. This one, my bartender friend, Sean, crafted is one. It’s so easy and equally delicious. It had to be because I sampled it all over the Pacific Northwest this summer. I think I’ve made this cocktail over 200 times and it’s always is finished by the drinker. Light, not to sweet, not too tart - it’s a crowd favorite perfectly refreshing for those last remaining days of summer.
Industry food shows are one of my favorite things about owning a business. Fueled by 100% passion, late nights, second jobs, and dreams…they bring together a subset of incredibly passionate people. And did I mention the swag? That’s the best part. No one wants to haul everything home so a massive swap happens at the end of the show allowing you to take home products no one else may have seen.
And that is exactly what happened with my new friends from San Juan Island Sea Salt. We hit it off, and this week’s cocktail was born. All their salt is harvested from the waters right off Washington’s San Juan Island and, if you’ve been to the Seattle area, have seen our gorgeous Madrona trees - the wood of which is used to smoke their salt. This cherry salt marriage happened just in time for margarita season.
I love variations as they provide two things: an immediate indication that you’ll probably like a cocktail and, if you’re making it at home, a way to spice up your routine.
This variation on a standard gin and tonic at once elevates it and will have you experimenting with some new spirits. And who doesn’t like that? Cheers, friends.
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.
This bread, somewhat like a classic tea bread, is a favorite in my household. It’s is our go-to weekend brunch bread served with scrambled eggs and a bowl full of fruit. My kids would be happy to make this bread their entire breakfast - it’s that good. And, the glaze uses up the last bits in your Orasella jar - both the cherries and the syrup - adding that extra sweetness that pushes it over the top.
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.
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