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December 28, 2005



I have never been a fan of maraschino cherries, and, other than having learned to tie their stems in knots with my tongue, I have generally avoided them. That said, I'm almost certain that I've never had a real one made only with cherries and maraschino liquor. I've never even seen maraschino liquor, and, like Pennsylvania, the great state of Washington seems bent on keeping it that way. I'm intrigued. Please do write about your cherries when they are ready.


I would like to hear how you like the cherries. I was also extremely excited by the NY Times article and by the delicous sounding drink I would be able to make once I had these wonderful cherries. But...I did make the cherries and they are really and truly disgusting, foul, nasty tasting, not cherry-like, no woodsy notes, horrible and hard-to-get-rid-of-by-giving-to-other-people things. Blechhh! Just thinking about them makes me shudder. For a while I thought there was something wrong with me but I recently met someone who had had the exact same experience. It happened to be New Years Eve and we were very happily putting bright red plastic(-like) sweet scrumptious store-bought marascino cherries in our whisky sours.


Alisa-Interesting. We'll see. My daughter made some and liked them a lot. Mine will be a bit different from hers, because I made them with fresh cherries, rather than frozen ,and included some sugar syrup.

In fact, I made them pretty much like making traditional brandied cherries, except with maraschino instead of brandy. Since I like both brandied cherries and maraschino liquor, I doubt if I'll hate them. Guess you never know, though.

Then again, I've always found something weirdly chemical about commercial maraschino cherries. I don't loathe them; I sort of like them in a strange way, but definitely, they are not "scrumptous" to me.

Anyhow, I've got to wait awhile to try mine. I'll keep you posted.

Matt Ashare

Actually, I share your frustration with finding Maraschino Liquor. But, Stock makes a very serviceable Maraschino that, if you bug your neighborhood liquor store - the more upscale the better - you can probably get them to order, as I did. If you're a cocktail devotee, as I am, it's an absolutely essential ingredient and I'm alarmed by how difficult it has become to find. We all need to band together and demand that it not become some exotic Italian import, but a regularly available and very useful ingredient both for cooking (oh, do I have a pork tenderloin recipe) and cocktailing. . .


One of the most fantastic gifts I received during Christmas was a card case and a Maraschino liquor, though we never really got the chance to make the cherries.


I'm curious why you would have even considered using frozen cherries. You got high on life that you received this gift and then think about using anything less than fresh cherries. Deplorable.


Well, Matthew, fresh cherries in December in Pittsburgh were pretty rare. Definitely not local. Anyhow, the fresh cherries did not turn out well. Mushy, and didn't absorb the flavor. However, later, I tried using dried cherries- a mixture of tart and sweet ones. They were wonderfully good, and served the cocktail/sundae functions nicely. If you search the blog for "maraschino", you can find an update.

david Nutt

Not too late

The unique and perfect Christmas gift for all gourmets



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