We recently discovered Orasella Maraschino Cherries and we here at Pappy & Company are officially huge fans. Now before all the bourbon purists out there think we’ve strayed from our family roots and don’t appreciate the purity of a classic bourbon cocktail, we’d like to share a little bit about why Orasella is not your ordinary cocktail cherry.
Just like Pappy & Company, Orasella believes in the purity of ingredients. They only use local Washington cherries, they source maraschino liqueur as the primary ingredient, and they are free of dye, artificial ingredients, and hardening agents. We’ve been hard-pressed to find a cocktail cherry out there that can match these standards when it comes to flavor and quality ingredients. And that is why we are such big fans. With just the right touch of sweetness, these are the perfect addition to cocktails.
What we also love about these cherries, is how many ways you can use them beyond cocktails and how easily they pair with our Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup when it comes to shaking and baking. Below are a few of the latest recipes we have been playing with in the kitchen and bar as we adapted them to use our Maple Syrup as a substitute for traditional sugar and sweeteners. We hope you enjoy, and if you’re looking for more cherry inspired recipes, visit https://www.orasella.com/featured-recipe.
Do you have other recipe ideas you want to share with us? Be sure to tag us on social @PappyandCo with your favorite recipes using our pantry items including our Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup, Barrel-Aged Pepper Sauce, and now, Orasella Cherries.
Orasella Spring Fling (slightly adapted from Poets & Sages recipe)
If you enjoy the deep undertones of an Old Fashioned or Manhattan you’ll fall in love with this recipe which shares the same qualities, but with a fruity finish perfect for the springtime.
- 3 oz bourbon of choice
- 1 oz fresh lemon juice
- 1 oz Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
- .5 oz tart cherry concentrate OR 1 oz cranberry juice concentrate
- 2 tsp Orasella cherry syrup
- 4 strong dashes Angostura or aromatic bitters
Shake all ingredients over ice then strain into a chilled coupe or martini glass. Garish with an Orasella cherry.
Chocolate Almond Mini Cakes (slightly adapted)
- 7 ounces pure almond paste
- 3/4 cup Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
- 1 stick (4 ounces) unsalted butter
- 1 large egg (room temp)
- 1/2 cup unsweetened cocoa powder
- 2/3 cup cake flour
- 1/4 cup whole milk
Preheat the oven to 375°. Butter and flour a muffin pan. Line the bottom of the muffin pan with a round of parchment to prevent sticking.
In a medium bowl, using an electric mixer, beat the almond paste with the maple syrup until blended. Beat in the butter and then the egg. Sift the cocoa powder with the cake flour. Add the dry ingredients to the batter alternately with the milk.
Scrape the batter into the muffin pan filling each 3/4 full. Bake for 25 minutes, or until a toothpick inserted in the center comes out clean. While cakes are still hot, use a spoon to put a shallow well in the center of the mini cake to allow for a resting place for the Orasella cherry. Let cake cool in the pan for 10 minutes, then unmold.
As for toppings, it’s your choice. Top with an Orasella cherry, a dusting of powdered sugar, whip cream, toasted almonds or a drizzling of our Pure Maple Syrup.
Don’t Call Me Sherry (slightly adapted)
This sweet little cocktail makes its way to our blog 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.
- 2 oz Tawny Port
- 1.5 oz Blood Orange Cordial (see recipe below)
- .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 Pappy Van Winkle Bourbon Barrel-Aged Pure Maple Syrup
- 5 cardamom pods, lightly crushed
- 1 Tbsp 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, maple syrup, cardamom pods and ginger in a saucepan. Heat over medium heat until the sugar is fully dissolved and reduce to approximately half the volume. Consume within a week.