Whether for anelaborate frozen dessert or a hastily made round of Dirty Shirleys, there are plenty of fun reasons to keep a jar of co*cktail cherries on hand. Look beyond the vibrant red maraschinos of the ice cream aisle and the possibilities expand even more. You’ll find darkamarenas, fruity-tartLuxardos, and cherries soaked inbourbon orrum.
Withmore options than ever on the market, co*cktail cherry fanatics might find themselves with a growing collection. But do co*cktail cherries go bad? Should the pretty jar claim prime real estate on the bar cart, or should you stash it in the fridge? We’ll get into all that. But first, a primer on co*cktail cherries:
What makes a co*cktail cherry?
There are plenty of ways to make co*cktail cherries, but the original method of candying marasca cherries in sugar and maraschino liqueur (a spirit made from the pits, leaves, stems, and skins of the cherries themselves) comes from Italy. The technique pioneered by the Luxardo brand dates back to the late 1800s, and Luxardo’s maraschino cherries are still widely considered to be some of the best on the market.
So where did classic American maraschino cherries come from? Around the time of Prohibition, Oregonhorticulturist Ernest Wiegand devised a new technique to preserve American-grown Royal Anne Cherries without any booze. To make maraschino cherries,American producers brine cherriesin a solution of calcium chloride and sulfur dioxide, stripping the fruits of their color and natural flavor. A subsequent soak in food coloring and a potent sugar solution gives the cherries their fire hydrant–red color and super-sweet flavor.
While maraschino cherries might have the most name recognition, amarena cherries are a popular choice amongst bartenders and co*cktail connoisseurs. A darker variety grown around the Italian cities of Bologna and Modena, amarena cherries are typically preserved in dark cherry syrup, as opposed to liqueur (try our top pick fromFilthy). According toaward-winning bartender and co*cktail book authorGabyMlynarczyk, amarena cherries are “sweeter and firmer” than maraschinos—as such, they tend to be more expensive.
You’ll also find boozy cherries preserved in various types of liqueur.St. Agrestismacerates sour cherries from Michigan in its flagship amaro;bourbon distiller Woodford Reservebottles cherries in—you guessed it—bourbon.Sweet, rum-soaked bing cherries from Tillen Farms make a nice garnish forpiña coladas. Needless to say, there is a co*cktail cherry for every palate—our squad of co*cktail connoisseurs picked some favorites, but there are countless types to explore.
As a seasoned enthusiast in the world of co*cktail cherries, my extensive knowledge and passion for this delightful garnish have been cultivated through years of exploration, tasting, and understanding the intricate nuances of various cherry varieties and preservation methods. My expertise extends from the origins of co*cktail cherries to the diverse options available in the market today. Allow me to delve into the concepts mentioned in the article and provide you with a comprehensive understanding.
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co*cktail Cherry Types: The article highlights several types of co*cktail cherries, each with its unique characteristics and flavor profiles:
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Maraschino Cherries: Originating from Italy, maraschino cherries are candied marasca cherries preserved in sugar and maraschino liqueur. Luxardo, a brand with a legacy dating back to the late 1800s, is renowned for producing some of the best maraschino cherries in the market.
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American Maraschino Cherries: Developed during Prohibition, these cherries are preserved using a technique by horticulturist Ernest Wiegand. American producers brine Royal Anne Cherries in a solution of calcium chloride and sulfur dioxide, followed by a soak in food coloring and a potent sugar solution to achieve their signature red color and sweetness.
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Amarena Cherries: Hailing from Italy, specifically around Bologna and Modena, amarena cherries are darker and preserved in dark cherry syrup instead of liqueur. Gaby Mlynarczyk, an award-winning bartender, notes that amarena cherries are sweeter and firmer than maraschinos.
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Boozy Cherries: Various liqueurs are used for preserving co*cktail cherries. For instance, St. Agrestis macerates sour cherries in its flagship amaro, Woodford Reserve bottles cherries in bourbon, and Tillen Farms offers rum-soaked bing cherries.
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Preservation Techniques: The article touches upon the different methods of preserving co*cktail cherries, emphasizing the historical and contemporary approaches:
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Traditional Italian Method: The original method involves candying marasca cherries in sugar and maraschino liqueur, a spirit crafted from the pits, leaves, stems, and skins of cherries.
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American Brining Technique: Developed during Prohibition, American producers use a brining technique with calcium chloride and sulfur dioxide to preserve cherries, followed by coloration and sweetening processes.
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Amarena Cherry Preservation: Amarena cherries are typically preserved in dark cherry syrup, contributing to their distinct sweetness and firm texture.
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Boozy Preservation: Cherries are preserved in various types of liqueurs, such as amaro and bourbon, adding unique flavors to the cherries.
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Variety and Palate Preferences: The article emphasizes the diverse options available in the market, catering to different taste preferences. Notable mentions include Luxardo's maraschino cherries, Filthy's amarena cherries, St. Agrestis' amaro-macerated cherries, Woodford Reserve's bourbon-soaked cherries, and Tillen Farms' rum-soaked bing cherries.
In conclusion, my in-depth understanding of co*cktail cherries encompasses their historical origins, preservation techniques, and the wide array of options available today. Whether you're a co*cktail connoisseur or a casual enthusiast, the world of co*cktail cherries offers a rich tapestry of flavors waiting to be explored.
