The use of cherries in cocktails dates to the 1800s. Originally, the maraschino cherry wasn't the neon red thing you see in jars in the grocery store. Maraschino cherries, initially, were simply marasca cherries from Croatia, preserved whole in maraschino liqueur. But marasca cherries from Croatia needed to be imported from, well, Croatia, and this was expensive, so manufacturers started making them here, swapping in native cherries and liqueurs other than maraschino. By the time of Prohibition, the liqueurs were left out entirely, and the cherries were chemically dyed and preserved.
Produced in Luxardo, Italy, these maraschino cherries are made with prized sour marasca cherries preserved in the fruit’s famed liqueur. They’ll take your Manhattan (or Shirley Temple) to new heights and are also delicious spooned with their rich syrup over ice cream or cheesecake.
Acclaimed all over the world for their delicacy and freshness, Griottines are delicious wild morello cherries, pitted and soaked in liqueur, the unique recipe of which is a closely-guarded secret. Griottines can be eaten at any time of the day: as an aperitif or in a cocktail, and can be eaten straight from the jar or in a recipe.