Maraschino

a clear, fragrant, faintly bitter liqueur distilled from the whole crushed marasca cherry, stones and all, so the bitter-almond note of the kernel marries the dark sweetness of the fruit, the cherry cordial of Zadar

Origin: Croatia

From the journey of Cherry.

On the Dalmatian coast of the Adriatic, around the city of Zadar, grows the marasca, a small, dark, intensely flavoured sour cherry, and from it the Dalmatians made one of the most refined of all cherry products: maraschino, the clear cherry liqueur. What sets it apart is that it is distilled from the whole crushed cherry, stones and leaves and all, so that the bitter-almond note of the kernel marries the dark sweetness of the fruit; the spirit is then sweetened and aged to a clear, delicate, faintly bitter liqueur quite unlike the fierce fruit brandies of the north. Made in Zadar since at least the eighteenth century and prized at the courts of Europe, maraschino became the cherry cordial of the cocktail cabinet and the confectioner, the liqueur in which true maraschino cherries were once steeped and the secret perfume behind countless classic drinks. Distillation is a craft and a regulated trade, so this entry records the traditional method and offers, in its place, a simple home cherry cordial steeped on a base spirit that captures something of maraschino's character for the kitchen and the bar.

Ingredients

The Infusion

  • 500 g marasca or other dark sour cherries, lightly crushed (a few stones cracked and included)
  • 500 ml neutral grain spirit or good vodka
  • 2 fresh cherry leaves, if available (optional)

The Syrup

  • 250 g sugar
  • 150 ml water

Method

  1. Lightly crush the cherries, cracking a handful of the stones so a few kernels are exposed, and put them with the leaves, if using, into a large sterilised jar. Pour over the spirit to cover.
  2. Seal and steep in a cool, dark place for 3 to 4 weeks, shaking the jar every few days.
  3. Strain the infusion through muslin, pressing the fruit gently, then strain again until clear.
  4. Make a syrup by dissolving the sugar in the water over a low heat; cool, then stir into the strained infusion to taste.
  5. Bottle and rest for at least another week before using. It improves with keeping.

Notes

True maraschino is a distilled liqueur made by licensed distillers from the whole marasca cherry; home distillation of spirits is restricted in most countries, so this is a macerated cordial that approximates its flavour rather than the genuine distillate. Seek out a genuine Dalmatian bottling (such as the long-made Luxardo or Maraska) to taste the real thing. Use sparingly in cocktails, where its faint almond bitterness is the prized note.

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