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Maraschino (/ ˌ m ær ə ˈ s k iː n oʊ,-ˈ ʃ iː-/ MARR-ə-SKEE-noh, - SHEE-, Italian: [maraˈskiːno]) is a liqueur obtained from the distillation of Marasca cherries.The small, slightly sour fruit of the Marasca cherry tree (Prunus cerasus var. marasca), which grows wild along parts of the Dalmatian coast in Croatia, lends the liqueur its unique aroma.
Cocktail; Type: Cocktail: Base spirit: Grand Marnier; Irish cream; Served: On the rocks: poured over ice: Standard garnish: Cherry: Standard drinkware: Old fashioned glass: Commonly used ingredients: 3 cl Cointreau; 3 cl Irish Cream; 2 cl Grand Marnier; 1 Maraschino cherry [1] Preparation: Build all ingredients over ice in an old fashioned ...
A champagne cocktail is an alcoholic cocktail made with sugar, Angostura bitters, champagne, brandy, and a maraschino cherry as a garnish. It is one of the IBA official cocktails . Other variations include grenadine , orange bitters , cognac (substitute of brandy) or sparkling wine (substitute for champagne).
A Shirley Temple is a non-alcoholic mixed drink traditionally made with ginger ale and a splash of grenadine, and garnished with a maraschino cherry. [1] [2] [3] [4 ...
Maraschino cherry: Standard drinkware: Cocktail glass: IBA specified ingredients† 50 ml Rye whiskey; 20 ml Sweet red vermouth; 1 dash Angostura bitters; Preparation: Pour all ingredients into mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Commonly served: Before dinner: Notes: Garnish with a cocktail cherry.
cherry: Standard drinkware: Cocktail glass: Commonly used ingredients: 2 oz rye or Canadian whisky; 1 oz dry vermouth; 1/4 oz Maraschino liqueur; 1/4 oz Picon or a few dashes of Angostura bitters; Maraschino cherry (Garnish) Preparation: Stirred over ice, strained into a chilled glass, garnished, and served straight up. "The Brooklyn Cocktail".
A classic cocktail made from gin, sweet vermouth, maraschino liqueur, and orange bitters that is widely regarded as the direct precursor to the Martini. [14] [15] [16] Mary Pickford Made with white rum, fresh pineapple juice, grenadine, and maraschino liqueur. It is served shaken and chilled, often with a maraschino cherry. Monkey gland
The first published recipe appeared in Ensslin's 1916 Recipes for Mixed Drinks. Ensslin's recipe called for two thirds El Bart gin, one third lemon juice, 2 dashes maraschino liqueur, and 2 dashes crème de violette. [2] Harry Craddock's influential Savoy Cocktail Book (1930) omitted the crème de violette, calling for a mixture of two thirds ...