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cocktails with maraschino liqueur?

  • c

I recently received a bottle of Luxardo Maraschino Liqueur, and have been enjoying lots of aviations. But now I'd like to venture further afield with my Luxardo. I don't have Chartreuse in my collection, so I can't make a last word. Should I buy the Chartreuse, or can you recommend any great cocktails with maraschino liqueur? Thanks!

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  1. Bensonhurst - from The Pegu Club
    2 oz. Sazerac Rye
    1 oz. Noilly Prat dry vermouth
    2 tsps. maraschino liqueur
    1 tsp. Cynar

    Stir all ingredients with cracked ice and strain into a chilled cocktail glass.

    The Hemingway Cocktail
    1 1/2 oz Rum Light
    Juice of 1/2 Lime
    1/4 oz Grapefruit Juice
    1/4 oz Maraschino Liqueur
    Stir all ingredients with cracked ice and strain into a chilled cocktail glass.

    Scorpion Sting
    1/3 oz Whiskey
    1/3 oz Pernod
    1 oz Maraschino Liqueur
    Stir all ingredients with cracked ice and strain into a chilled cocktail glass.

    Here's a few others

    1. Am I the only one who can't stand maraschino liqeur?

      I make tons of classic cocktails and IMHO, it's completely ruined every drink I've ever had it in (i.e. Aviation, Brandy Crusta, Brooklyn, etc.). I just don't get it.

      BTW, to the original poster, just type "maraschino liqeur" into this database and you'll find plenty of recipes:


      1 Reply
      1. re: Unpossible

        I tend to agree with your assessment, although I have a love affair with real maraschino cherries from Luxardo. They are bloody amazing in any cocktail. I totally prefer them over Scott Beatto's adored Amareno cherries. REAL maraschino cherries is so awesome, I will be totally happy to NEVER have that sweet sticky supermarket stuff again!

        1. Maraschino is one of those ingredients meant to be a subtle note. It's a bit like Pernod in that too much can take over a drink, but not nearly to the same degree as Pernod can. I work over at Trader Vic's, and know there's a few drinks in our archives that use a splash of maraschino. The Hemingway Cocktail described above is one (and that one is very good as a frozen drink, too). An older one is the Tahitian Pearl. It has 1 ounce light rum, 1/2 ounce of lime juice, 1/4 ounce simple syrup, and 1/4 ounce maraschino, shaken with a little bit of crushed ice, and poured (including the crushed ice) into a champagne coupe or martini glass.

          1. That Tahitian Pearl sounds excellent. Do you work Thursdays? :o)

            2 Replies
            1. re: Alcachofa

              I'm one of the waiters anyway, they don't let me behind the bar. The Tahitian Pearl certainly does sound like a good drink, a sort of classic daiquiri with a little extra dimension from the Maraschino. As far as I know it isn't on the main Vic's menu anymore; it isn't in our recipe book at the bar, so you may do well to bring an index card with the recipe on it when you go. And just so you know, the drink got its name because of its garnish, a gardenia petal cradling a genuine pearl.

              1. re: JK Grence the Cosmic Jester

                Ah, the "in our archives" phrase just sunk in. Since you're not behind the bar, I think I'll stick to somewhere to closer where I'm staying.

            2. If buying a pricey bottle of booze like Chartreuse won't put you in the poor house by all means pick up a bottle. Even if the only drink you make with it is the Last Word it's worth the investment.

              1. I bought a bottle of maraschino to make a Manhattan variant that Gary Regan wrote about in Malt Advocate around a year ago. I ended up finding other recipes that use it in this thread at eGullet:


                1 Reply
                1. re: ted

                  Your link should be to ".org". Here's a corrected version:

                  Note the Last Word in that thread. Equal parts gin, maraschino, Green Chartreuse, and lime. Fantastic cocktail. You would think that 25% maraschino would be too much, but it isn't. Trust me.

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