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what to do with a bottle of Maraschino liqueur?

I tried the Aviation cocktail with Plymouth gin, but it wasn't for me (I just don't like gin). What to do with the rest of the bottle?

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  1. I like it with just club soda. It's more of a light, refreshing drink that way rather than a get-you-plowed-before-dinner cocktail.

    8 Replies
    1. re: glowworm

      Do a search over at the Cocktail Database:


      They list 211 recipes, 138 of which don't contain gin (and many that do, but in a supporting component, rather than base spirit, role). Should be a fun exploration into what ones might work for you.

      1. re: Scortch

        Hemingway Daiquiri:
        1 oz grapefruit juice
        1/2 oz lime juice
        2oz white rum
        1/2 oz Maraschino
        1/2 oz simple syrup or 1/2 tsp sugar (to taste)

          1. re: kenito799

            Update: My new favorite daiquiri, christened the Hemingway Derby Daiquiri:
            1 oz orange juice
            1/2 oz lime juice
            1/2 oz Maraschino
            2oz white rum

            The orange juice is sweet enough that you don't need to add any sugar. Refreshing and delicious!

          2. re: Scortch

            Already done that, Scortch. I want to know about drinks you've personally tried with Maraschino.

            1. re: momskitchen

              Martinez (gin, sweet vermouth, Maraschino, bitters). Preferably a nice sweet vermouth like Vya or Carpano Antica.

              1. re: momskitchen

                Ah, there's the rub! And my personal failing in the maraschino department. I LOVE gin and so I'm sitting here wracking my brain for a recipe I enjoy that doesn't have it.

                Looks as if I need to poke around those recipes a bit to expand my experience! Can we leave this one at "I'll get back to you", momskitchen?

                1. re: momskitchen

                  Manhattan Cocktail No. 1 (from Savoy):

                  2 dashes maraschino (1/4 oz is good)
                  1 pony rye whiskey
                  1 wineglass vermouth (mixed -- i.e., both sweet and dry)
                  3 dashes angostura bitters

                  Stir (Savoy says shake, but I disagree on that one), strain, and squeeze a piece of lemon peel over the top. It's a really tasty drink, and the maraschino gives it a bit of a funky undertone that I really like.

            2. Make brandied cherries! OK, you may have missed the southern hemisphere cherry season, but that's what I did a week or so ago. Our Costco had Chilean cherries, but they were gone when I went back just before Xmas. And you just have to live with the guilt about the carbon footprint of buying produce from so far away.

              My recipe is about 1/4 simple syrup (1:1), 1/4 Luxardo maraschino, and 1/2 brandy. Boil your jars, add the cherries and spices, fill to cover. Refrigerate.

              I also really like Gary Regan's Manhattan recipe from a while back, which had you use maraschino as a rinse for the glass.

              4 Replies
              1. re: ted

                Yup cherries- great idea, ted! But do save some to try to find a cocktail that you enjoy- maraschino liqueur is such good stuff.

                Oh, and fancy this being on Chow at the same time as this query:


                1. re: Scortch

                  I really have trouble with the chow recipe database when trying to access it from my computer. Anyone else have this problem? When I get into it, it just locks the machine up.

                  What is the recipe?

                2. re: ted

                  As a Michigander, there's no way I could buy cherries grown anywhere but in my fair state. I'll save this idea for next cherry season, though, Ted. Thanks for the great idea!

                  1. re: momskitchen

                    FWIW, I've also made Brandy Crustas lately that I enjoyed.

                    Oh, and the cherries may not be from MI, but they still taste really good after a couple weeks in the fridge.

                3. you can use it as a replacement for the sweet component of many cocktails, for an interesting variant - try using it instead of triple sec in any cocktail you like that uses it, for example.
                  you will have the same balance, but a completely different flavor profile....

                  i know you said you don;t like gin - i used to feel the same way, until i started viewing gin as the best of the infused vodkas - gin is like vodka but better engineered for mixing! anyway i make this cocktail often:
                  1 1/2 oz gin (plymouth or hendricks)
                  1oz aperol
                  1oz maraschino liquer
                  1 oz lemon juice

                  i suppose you could replace the gin w/ vodka or tequila pretty easily

                  1. I'd also look for some European cocktail recipes which include cherry liquors. All the best bar work I've experienced using them has been on that continent. I had a barman at a London private club off Sloane St. spend 15 minutes working on some elaborate concoction that must've used a dozen different glasses and implements. It was the greatest cherry soda I've ever had, with the odd side effect of 12 oz. severely impacting my sense of balance, even though I'm a really big boy.

                    1. Try this old recipe for New Year's parties:

                      Jefferson Davis Punch:

                      1.5 Pints of lemon juice
                      3.25 lbs. of sugar, dissolved in water
                      12 bottles of claret
                      1.5 bottles of sherry
                      0.5 bottle of brandy
                      0.5 pint of Jamaican rum
                      1 cup of Maraschino liqueur
                      3 bottles of ginger ale
                      6 bottles mineral water or soda

                      Garnish with two lemons sliced thin; half of a cucumber sliced with peel on; one orange sliced. If too strong, water may be added till the quantity reaches 5 gallons. Best if made 24 hours before using, adding ice, the ginger ale and mineral water just before serving.

                      1. Try 1/3 maraschino, 1/3 green chartreuse and 1/3 brandy, stirred and strained.

                        1. Um, drink it? I put a dash in my Manhattans, but mostly I just drink a tiny little glassful with my after dinner coffee. The real Dalmation stuff isn't cloyingly sweet.

                          1. I know you said you don't like Gin, but.....

                            ....you should really try a Last Word:

                            3/4 oz. Gin
                            3/4 oz. Lime Juice
                            3/4 oz. Maraschino Liqueur
                            3/4 oz. Green Chartreuse

                            Shake and strain. One of the best cocktails on the planet.

                            4 Replies
                            1. re: nola17

                              Slight tweak for the non-gin drinker is The Final Ward (from Phil Ward @ Death & Company):

                              3/4 oz rye
                              3/4 oz lemon juice
                              3/4 oz maraschino
                              3/4 oz green chartreuse

                              Perfect balance. This has been my drink of choice over the last few months. However, I'd recommend trying it out at a bar, in case you don't like it. I'd hate for you to be stuck with a bottle of green chartreuse that you don't like in addition to the bottle of maraschino you're trying to work through.

                              1. re: jacobdev

                                Sounds like a good combination, especially since the original poster said (s)he doesn't like gin... But yeah, chartreuse is definitely a "try before you buy" kind of spirit, especially since it's so expensive. I wish that I could find half-bottles in my area. $47 for a 750 is pretty steep.

                                1. re: jacobdev

                                  Thanks for the formula. I'm sipping it right now. It's surprisingly un-Chartreuse-y, for a drink with such a high percentage of Chartreuse. Agreed, it's very well balanced and quite tasty. I prefer it over the gin version (and I like gin!)

                                  Edit: I thought I was sipping it. It might be a bit too well-balanced. I just looked down and noticed that it disappeared from my glass at an alarming rate. Oh well, off to make another!

                                2. re: nola17

                                  I tried The Last Word last night. It was good but the chartreuse seemed to dominate a bit too much, so I think I'll try cutting it back by a third.

                                  I got the chartreuse for $40 from klwines.com.

                                3. I like fruit liquors drizzled over cheesecake.

                                  1. Don't know if you're a bourbon fan, but I made a Fancy Free the other day - 2 oz of bourbon, .5 oz of Maraschino, and 2 dashes each of Orange and Angostura bitters, stirred and strained into a cocktail glass. It was nice, though I used a higher proof bourbon thinking I would need something to counteract the strength of the Maraschino flavor and that was probably a mistake. It would most likely be better with a smooth 80 proof bourbon.

                                    1. I had what was listed as a Pink Diamond the other night at a restaurant, came home to make it myself, and found some Maraschino liqueur in the liquor cabinet left behind by my landlady. I don't know the exact proportions, since it was served at a restaurant.

                                      Peach Schnapps
                                      Maraschino cherry liqueur (not much)
                                      Pineapple juice
                                      maraschino cherry for garnish

                                      This was (except for the garnish) shaken with ice in a cocktail mixer, then strained into a martini glass. Yummy!

                                      2 Replies
                                      1. re: tracylee

                                        Was the drink actually pink? If so, I suspect they used the juice from the maraschino cherries, which is not the same as the liqueur...

                                        1. re: davis_sq_pro

                                          It was actually kind of murky. I was doing it at home without the liqueur and it tasted just as good. It was later that I found the bottle of liqueur in the closet. My landlady left behind an interesting assortment of stuff.

                                          OH! Never mind, I just looked and what I have is syrup, which is bright red.
                                          That's what I get for posting from work where I'm nowhere near the liquor closet.

                                      2. One of my favorite drinks is something called the Tennessee (or so the bar in the Rialto in Cambridge calls it). It's rye, maraschino liqueur, and lemon juice, more or less 1:1:1. It's refreshing, not cloying, and packs a punch.

                                        2 Replies
                                        1. re: mlle_mustard

                                          If you like this, try adding Yellow Chartreuse (making it a 1:1:1:1 ratio). I've heard it called both a Final Ward and a Refined Speech - it's hard to keep track of all these Last Word variations.

                                          1. re: dfan

                                            I usually see it w/ green chartreuse. Not that yellow wouldn't be nice as well--a bit sweeter, less intense. Maybe a good drink for earlier in the evening, to be followed by the full-force version later?

                                        2. You can try the Lux:
                                          2 parts rye
                                          1 part Averna Amaro
                                          1/2 part Maraschino
                                          (garnish with orange twist)

                                          And there's always the Red Hook:
                                          2:1:1 (Rye:Punt E Mes: Maraschino)
                                          No garnish.

                                          Those are definitely two of my favs.
                                          (But I will attest to the fact that the Last Word is probably where it finds PERFECTION).

                                          1 Reply
                                          1. re: doctorbyday

                                            Very similar to Chris Amirault's Arthur Avenue Cocktail:

                                            Who created The Lux, when, and where do they work (or where are they from)? I want to give proper credit: