5 of the Best Cocktails to Make With Maraschino Liqueur

A Brief History of Maraschino Liqueur: From Dalmatian Roots to Global Fame

The origins of maraschino liqueur can be traced to the sun-drenched Dalmatian coast, where wild Marasca cherries grew abundantly. These sour cherries, native to the region surrounding Zadar (now in modern-day Croatia), provided the essential ingredient for what would become one of Europe's most historically significant fruit-based spirits. The name maraschino derives from the Marasca cherry (Prunus cerasus var. marasca), a variety prized for its tartness and depth of flavour.

By the early 16th century, local apothecaries and monks in Dalmatia were already fermenting and distilling Marasca cherries for medicinal use. However, it was not until the mid-18th century that commercial production took shape. Francesco Drioli, a Venetian merchant, founded the first industrial distillery in Zadar in 1759, creating what is now recognised as the original maraschino liqueur. His recipe used whole cherries, including pits and skins, which contributed to the spirit’s distinctive almond-like aroma and slightly bitter complexity.

The Drioli distillery, along with competitors such as Luxardo (established in 1821) and Maraska, propelled Zadar into prominence as the maraschino capital of Europe. Luxardo, in particular, expanded internationally, becoming synonymous with high-quality maraschino. By the 19th century, bottles of the liqueur identifiable by their green glass and hand-plaited straw coverings were exported throughout Europe and beyond. The royal courts of Austria, France, and the United Kingdom all issued official endorsements.

War, Displacement, and Revival

The two World Wars ravaged Zadar’s distilleries. Bombings during the Second World War destroyed much of the city’s infrastructure, including the Luxardo facility. The surviving members of the Luxardo family fled to Italy, establishing a new distillery in Torreglia, Veneto, in 1947. Despite this displacement, the Luxardo brand preserved its original 1821 recipe, ensuring the continuity of its historic flavour profile.

Meanwhile, the post-war nationalisation of industries in Yugoslavia led to the creation of the Maraska company, which absorbed surviving infrastructure and continued production in Zadar. Today, both Luxardo (Italy) and Maraska (Croatia) produce maraschino liqueur in accordance with traditional methods, albeit with regional variations in cherry selection and distillation style.

A Spirit of Endurance and Elegance

Though maraschino liqueur enjoyed widespread use in 19th-century European desserts, it gradually entered the world of cocktails as bartending evolved in the late Victorian era. By the early 20th century, bartenders in London, New York, and Havana had begun incorporating the liqueur into classic drinksappreciating its ability to add subtle sweetness and complexity without overpowering other ingredients.

During American Prohibition (1920–1933), maraschino became one of the key European imports favoured by bootleg cocktail bars. Its longevity in the cocktail canon owes much to its versatility: a teaspoon can round out a stirred whiskey drink, while a larger measure adds dimension to citrus-forward sours.

Today, maraschino liqueur is celebrated not only for its historic pedigree but also for its essential role in some of the world’s most iconic cocktails.

Maraschino Liqueur in Modern Mixology

Maraschino liqueur aromatic, clear spirit distilled from Marasca cherries, earned a revered place in the global cocktail canon. Hailing from Dalmatia, now part of modern-day Croatia, it marries a subtly sweet, nutty flavour with a delicate dryness. Unlike the bright red cherries of the same name often used as garnishes, genuine maraschino liqueur is sophisticated and nuanced. Distilled with pits included, it imparts a faintly almond-like character beneath its fruity overtones.

This article explores five of the most exceptional cocktails crafted using maraschino liqueur. Each recipe highlights its complexity while offering a snapshot of its historic and modern usage in bartending. From Prohibition-era favourites to contemporary innovations, these drinks showcase the liqueur's adaptability, depth, and finesse.

1. The Aviation: A Pre-Prohibition Classic

The Aviation, first published in Hugo Ensslin’s 1916 Recipes for Mixed Drinks, represents one of the earliest uses of maraschino liqueur in cocktail history. This drink combines gin, maraschino, lemon juice, and crème de violette to create a floral, balanced profile with a striking pale blue hue.

Ingredients:

• 50 ml dry gin

• 15 ml maraschino liqueur

• 15 ml freshly squeezed lemon juice

• 5 ml crème de violette (optional)

• Ice and a cocktail cherry for garnish

Method:

Shake all ingredients vigorously with ice and strain into a chilled coupe glass. Garnish with a cherry or a twist of lemon.

Expert Quote:
"The Aviation embodies the elegance of early 20th-century bartending, floral, tart, and just a touch sweet," says Jared Brown, master distiller and cocktail historian.

Data Insight:

According to Drinks International (2023), the Aviation was ranked among the top 50 classic cocktails served worldwide. Its popularity resurged during the early 2000s as part of the craft cocktail revival.

2. The Last Word: A Bold Revival

Visual Suggestion: Chart showing flavour profiles of gin, Chartreuse, lime, and maraschino.

Rediscovered in the early 2000s by bartender Murray Stenson in Seattle, The Last Word dates back to the Detroit Athletic Club circa 1915. This cocktail blends equal parts gin, green Chartreuse, maraschino liqueur, and lime juice, resulting in an uncommonly balanced and herbaceous experience.

Ingredients:

• 25 ml gin

• 25 ml green Chartreuse

• 25 ml maraschino liqueur

• 25 ml fresh lime juice

Method:

Shake with ice and strain into a chilled coupe. No garnish is needed, though a lime twist may enhance presentation.

Real-World Example:

Served at award-winning bars like Death & Co. in New York, The Last Word exemplifies modern mixology’s embrace of forgotten classics. The interplay of herbal complexity and subtle sweetness has led to myriad riffs such as The Final Ward, which swaps gin for rye and lime for lemon.

Transition Note: With its equal-parts build, this cocktail is as accessible as it is refined, making it ideal for both novice and seasoned drinkers.

3. Hemingway Daiquiri: A Literary Legend

Visual Suggestion: Map marking Hemingway’s Cuban haunts; side-by-side comparison of classic vs. Hemingway Daiquiri.

Invented at El Floridita in Havana, the Hemingway Daiquiri, also called Papa Doble, honours the author's preference for less sugar and more tartness. This version includes maraschino liqueur to add nuance without excessive sweetness.

Ingredients:

• 50 ml white rum

• 15 ml maraschino liqueur

• 25 ml fresh lime juice

• 20 ml fresh grapefruit juice

Method:

Blend with crushed ice or shake and strain over cubed ice in a coupe. Garnish with a lime wheel or a grapefruit twist.

Quote from the Field:
"Hemingway detested sweet cocktails. The maraschino here adds just enough complexity without betraying the drink’s dry character," remarks cocktail writer Claire Smith.

Historical Note:

The original Daiquiri comprised only rum, lime, and sugar. Hemingway’s adaptation is now favoured by bartenders seeking a lower-sugar option that doesn’t sacrifice depth.

4. Red Hook: A Modern Brooklyn Original

Visual Suggestion: Infographic comparing Red Hook to the Manhattan and Brooklyn.

The Red Hook cocktail emerged in 2003 at New York’s Milk & Honey bar. Named after the Brooklyn neighbourhood, it takes the template of a Manhattan and introduces maraschino for a subtly sweet twist.

Ingredients:

• 50 ml rye whiskey

• 15 ml Punt e Mes (or sweet vermouth)

• 7.5 ml maraschino liqueur

Method:

Stir ingredients with ice and strain into a chilled coupe. Garnish with a brandied cherry.

Analysis:

Unlike its Manhattan predecessor, the Red Hook is defined by a bittersweet character. The maraschino’s presence helps bridge the herbal Punt e Mes and robust rye.

Transition Insight: This cocktail is a firm favourite among whiskey enthusiasts, offering a sweeter alternative that maintains structure.

Statistical Note: According to Liquor.com, variations on Manhattans (like Red Hook and Greenpoint) have seen a 40% increase in menu listings since 2015.

5. Improved Whiskey Cocktail: A Spirited Reinvention

Visual Suggestion: Old-fashioned glass infographic showing layering and proportions.

Dating to Jerry Thomas’ 19th-century Bartender’s Guide, the Improved Whiskey Cocktail updates the Old Fashioned with maraschino and absinthe. This combination creates a deeper and more aromatic profile, often preferred by seasoned drinkers.

Ingredients:

• 60 ml rye or bourbon whiskey

• 1 tsp maraschino liqueur

• 1 tsp absinthe (or pastis rinse)

• 1 sugar cube or 5 ml simple syrup

• 2 dashes Angostura bitters

Method:

Muddle the sugar and bitters (if using a cube), add other ingredients, stir with ice, and strain into a rocks glass over a large cube. Garnish with a lemon twist.

Quote from Industry:
"It’s an Old Fashioned with more depth and dimension, thanks to just a touch of maraschino," states Chris Hannah, veteran bartender of Jewel of the South.

Maraschino Liqueur: Buying and Storage Guide

Top Brands:

• Luxardo (Italy): Most widely used, robust and complex.

• Maraska (Croatia): Drier, with a more pronounced cherry-almond interplay.

• Lazzaroni (Italy): Lighter and more floral; ideal for subtle cocktails.

Storage:

Keep sealed in a cool, dry place. The high alcohol content ensures stability, though flavour is best within two years of opening.

Pro Tip:

Use a jigger when mixing, as the potent cherry flavour can easily overwhelm if poured freely.

The Versatility of Maraschino

Maraschino liqueur adds complexity, balance, and history to cocktails spanning over a century. Whether incorporated into revivals like The Last Word, literary tributes such as the Hemingway Daiquiri, or modern inventions like the Red Hook, it serves as a powerful modifier that enhances rather than dominates.

Bartenders around the world continue to rediscover its potential. With only a few millilitres, this liqueur transforms spirits-driven drinks into layered, sophisticated sips. For those building a refined cocktail repertoire, it is an indispensable bottle.

Bibliography & Further Reading

1. Ensslin, Hugo R. (1916). Recipes for Mixed Drinks.

2. Thomas, Jerry. (1862). How to Mix Drinks or The Bon Vivant’s Companion.

3. Wondrich, David. (2007). Imbibe!

4. Difford’s Guide: www.diffordsguide.com

5. Liquor.com: www.liquor.com

6. Smith, Claire. Cocktail Culture: The Modern Mixologist.

7. Brown, Jared. The Mixellany Guide to Vermouth & Other Aperitifs.

Ricardo Pavoncello is an experienced article writer and recognised wine, beer, and spirits expert. With a deep understanding of the complexities of alcoholic beverages, Ricardo has spent years exploring and writing about the latest trends, industry developments, and the art of tasting. His work is well-regarded for its insightful analysis, expert recommendations, and ability to make complex topics accessible to enthusiasts and professionals. Whether delving into the history of a particular spirit or reviewing the latest craft beer, Ricardo brings passion and expertise to every article he writes.