Comments on: …wherefore art thou, Maraschino:

By: Bill Connelly

Bill Connelly — Sat, 01 Mar 2008 03:26:48 +0000

If you don’t like Luxardo, you won’t like Marasca maraschino. But like anything, it’s different strokes for different folks. Personally, I think anyone who chooses to drink Bombay Sapphire must have a palate of a coprophagic dog. I suspect the reviewers comments are just due to the fact that people like what they’re used to. Best example I can think of is when people fight between whether something like Havana Club Anejo Blanco is better than a Rhum Agricole, like Dillon rhum blanco. If you’re used to a Cuban white rum, a Rhum Agricole is an overly aromatic experience; the other way around, a cuban rum is completely flavourless.

By: Jeri[the m-i-l]

Jeri[the m-i-l] — Sun, 20 Jan 2008 15:22:13 +0000

It seems to me that in discussing the differences of maraschino liqueurs one thing stands out, the differences in taste buds given wwe are all different and have different taste buds,etc. Oh! By the way,Gabriel, I’m so glad your stay here was considered almost “sterling”.

By: Coow Woow » Maraschino (No, Not the Cherry) Makes a Comeback — JSCMS

Coow Woow » Maraschino (No, Not the Cherry) Makes a Comeback — JSCMS — Fri, 18 Jan 2008 19:47:23 +0000

[...] Found this article from when reading …wherefore art thou, Maraschino on cocktailnerd. [...]

By: Gabriel

Gabriel — Thu, 17 Jan 2008 23:33:06 +0000

Unfortunately, it would do horribly. KIrschwasser is much lighter as well as far more dry and sharp than Maraschino Liqueur. Cherry Brandy (especially Heering) is probably the closest analogue but even that is a poor substitute because of its richness and botanical quality.

Maraschino has a very nutty/twiggy quality to me and it’s tough to get close to its flavor profile. And hell, the differences between Stock’s and Luxardo are pretty significant. In cooking it would be like trying to use garlic (Kirsch), or a white onion (Cherry Brandy), when the recipe calls for shallots (Maraschino). Sure, you’re in the neighborhood, but you’re hanging out at the worst house on the block in the middle of the night.

This is just my opinion, hell, give it a shot and see what you think. If the drink sucks then I can just sit back and pretend it’s the Brandy or Kirsch that’s the problem, hehe.

By: Dave

Dave — Thu, 17 Jan 2008 23:15:47 +0000

How would cherry-flavored brandy (Dekuyper’s kirschwasser) do as a substitute while I seek out true maraschino liqueur?

By: A comparison of two brands of Maraschino, Luxardo and Maraska » Oh Gosh! - Adventures of a cocktail enthusiast

Thu, 17 Jan 2008 00:51:08 +0000

[...] the beginning of December Gabriel over at cocktailnerd compared two Maraschinos – namely Luxardo and Stock – and wrote about his preference for Stock [...]

By: Ouroboros

Ouroboros — Tue, 08 Jan 2008 00:53:53 +0000

The Luxardo was my first maraschino liqueur. That definitely informed my sense of what to expect from the liqueur. Also, I mixed the Aviation on Paul Harrington’s proportions (as Smoove D gives them above) and on Bombay Sapphire gin. LOVED IT.

Since then, I’ve gotten a bottle of Maraska maraschino, which I find the sweetness a little cloying.

I have also come to prefer Aviation Gin for this drink, the coriander in it really brings the drink into a savory (and tart and even salty) zone.

By: Smoove D

Smoove D — Tue, 01 Jan 2008 00:26:13 +0000

I finally scored a bottle of the Luxardo. I use Paul Harrington’s recipe: 1.5 oz gin (I prefer Plymouth, Sapphire not so much), 0.5 oz maraschino liqueur, and 0.75 oz lemon. Tastes pretty good to me, but the Pegu is still my favorite cocktail.

By: DougP

DougP — Tue, 11 Dec 2007 21:35:46 +0000

Just to confuse things, my preferred Aviation is:

1.5 oz Gin (Plymouth)
0.5 oz lemon juice
1/2 tsp Maraschino (Luxardo)
1/2 tsp Violette (Hermes)

I find Luxardo to be very strongly flavored, so I almost always reduce the amount in recipes. Same with the Hermes Violette – too much in a drink and the floral aspect is overwhelming (similar to using too much orange flower water). (And I do have an extra bottle of Hermes Violette I’d be willing to swap with someone in the SF Bay Area.)

By: Dr. Bamboo

Dr. Bamboo — Mon, 10 Dec 2007 16:46:11 +0000

Oh, the controversy! For my 2 cents, I think the Luxardo makes a fantastic Aviation. This is the recipe I’ve been using:

2.0 oz : gin
0.5 oz : fresh lemon juice
0.5 oz : maraschino
Lemon twist

I used Plymouth and loved it, but I also think Bombay Sapphire (my “everyday” gin) is great in it too.

And like you, I haven’t been able to lay hands on any Creme de Violette yet. Someday…