Coconut Rose Tea Cocktail

This cocktail is the perfect fusion of dual traditions - Mother’s Day and Cinco de Mayo - just a week apart. Coconut milk is steeped in honey and rose tea (Mother’s Day). Then added to Mexican Mezcal – a slightly smoky spirit made from the same plant Tequila is made from – agave. What results from this intersection is a cocktail that tastes like a margarita hugged a Mother’s Day tea. If you don’t believe me, just ask your Mom.



1.5 oz Mezcal – Vida Espadin is an affordable choice
.75 oz fresh lime juice
.75 oz orange liqueur (Cointreau, curaçao or a high quality triple sec)
1 oz Rose infused Coconut Milk*
1 teaspoon residual syrup from a jar of Orasella Maraschino Cherries

Place in a cocktail shaker over ice. Shake until well combined.

Salt Rim and Garnish

Himalayan pink or kosher salt
Orasella Maraschino Cherry
Lime, for rubbing on glass and slice for garnish

Rub a lime wedge on the edge of a rocks glass and press into the salt for a perfect rim. Strain shaken cocktail ingredients into glass. Garnish with an Orasella cherry and a lime slice.

*Rose Infused Coconut Milk

1 can (12 oz) of unsweetened, full fat coconut milk

3 tea bags of rose tea (like Tulsi Sweet Rose available at Met Market, PCC and Whole Foods)

2 Tbs honey

Heat ingredients in a sauce pan over medium-low heat until well dissolved and heated through. Remove from the heat and allow to steep for 10 minutes. Taste as you go and pull out the bags once they have a strong rose flavor. Pour into a non-reactive container and seal tightly. Cool before using. It will keep in the fridge for up to 2 weeks.

cherry Mascarpone cheesecake

Our first year at Orasella, we produced just a handful of quart jars, all lovingly crafted by hand. This initial batch found a home at some of the best restaurants in Seattle where we were constantly delighted by the creative ways they were put to use. We discovered, through working with these talented chefs, that our cherries pair incredibly well with all manner of soft cheese – from goat to house made ricotta.

We know you’ve probably tasted the New York style cream cheese based cheesecake, but, did you know there’s a whole suite of soft cheese cheesecakes to explore? Orasella’s version is made with mascarpone which, in addition to being Italian (swoon), has a slightly tangier flavor that pairs perfectly with the sweetness of our cherries. Buon appetito!


Chocolate Wafer Crust

6 tablespoons unsalted butter, room temperature
3 tablespoons sugar
One 9-ounce package chocolate wafer cookies, finely crushed (about 2 cups)

Preheat oven to 350 degrees. Butter the sides of a 10-inch springform pan. Wrap exterior of pan (including base) in a double layer of extra wide foil. This is so the water won’t creep in when you cook the filling. Melt 6 tablespoons butter in a small saucepan over medium heat. Place crushed wafer cookies and 3 tablespoons sugar in a large bowl; stir until well combined. Pour melted butter over cookie mixture and mix until evenly moistened. Press mixture evenly into the bottom of the prepared pan.

Place pan on a baking sheet. Bake until crust is set, 10 to 12 minutes. Transfer pan to a wire rack to cool completely. Decrease oven temperature to 325 degrees.


2 (8-ounce) containers mascarpone cheese, room temperature
2 (8-ounce) packages cream cheese, room temperature
1 1/4 cups sugar
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
4 large eggs, room temperature

Using an electric mixer, beat the mascarpone cheese, cream cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.

Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.


1 jar Orasella cherries

To serve, cut a piece of cheesecake and serve topped with Orasella cherries and a drizzle of the remaining syrup in the jar. For a more professional look, reduce syrup by half in a pan over medium heat.

midnight by the fire pit

Cherry coke brings about memories of childhood, hot summer days and playing Marco Polo with the 6 new friends you just met at the community pool. This evolved version gives the classic cherry coke just enough of an upgrade to have you pining for the grown up version of the same scenario, hot summer days around a fire pit swapping stories with six of your best friends. Cheers to the onset of warmer weather.


1.5 oz Silver Rum
.25 oz Fernet Branca
.5 oz Cola syrup reduction*
.25 oz Orasella Cherry syrup
Club soda to top

Vigorously shake rum, Fernet Branca, cola syrup and Orasella cherry syrup over ice in a cocktail shaker until foam forms on top. Strain into a collins glass filled with fresh ice. Top with soda water. Garnish with a lemon slice and an Orasella cherry. 

*Cola Syrup Reduction

12 oz can of Natural Cola
.25 cup raw sugar

Heat over medium heat, stirring often until well-incorporated and reduced by half. Pour into a non reactive jar and keep in the fridge up to 4 weeks. 

3-Ingredient White chocolate cardamom Mousse topped with Orasella Syrup

Wondering what to do with your leftover Orasella syrup? Make this three-ingredient recipe that’s sure to impress with minimal effort. The cardamom and white chocolate pair perfectly with our cherry flavored syrup.


1 1/4c heavy cream
10 cardamom pods, crushed
7 ounces white chocolate broken into chunks
Orasella syrup to top

Bring the cream just to the boil with the cardamom pods, then set aside to infuse for 15 minutes. Melt white chocolate gently in a double boiler over barely simmering water.

Place melted chocolate into an electric mixer fitted with the whisk attachment. Strain in the cream into the bowl of the electric mixer with the melted chocolate. Beat until the consistency of whipped cream. Spoon into pots, cover and chill for 4 hrs, or up to 2 days, until cold and set. Top with reserved Orasella syrup.

Don’t Call Me Sherry

This sweet little cocktail makes its way to our website just in time for the culmination of citrus season. It’s the perfect balance of fruit and port that will have you reaching for an additional pour. If you have leftover blood orange cordial, try serving it over ice with a generous pour of club soda to top.


Makes 2 servings

2 oz Tawny Port
1.5 oz Blood Orange Cordial*
.5 oz fresh lemon juice
1 oz Cherry Heering

Lightly shake over ice and strain into a snifter glass or coupe. Garnish with a dried orange slice and Orasella cherry.

*Blood Orange Cordial
2 lbs (approx 6) blood oranges
2 lemons
32 oz orange juice
2 cups sugar
5 cardamom pods, lightly crushed
1 Tbs fresh ginger, peeled and sliced thin

Peel zest off of the blood oranges and lemons, avoiding the white pith and add to a large non-reactive container. Juice the zested fruit and combine with the orange juice, sugar, cardamom pods and ginger in a sauce pan. Heat over medium heat until the sugar is fully dissolved and reduce to approximately half the volume. Consume within a week.