Maraschino (Zadar)
“A clear, aromatic cherry liqueur from Zadar made from the sour marasca cherries of the Dalmatian coast, including their crushed stones. Less sweet than it looks, it carries herbal, nutty and faintly bitter notes prized in classic cocktails.”
Where it comes from
Maraschino has been produced in Zadar, Croatia since at least 1759 by Venetian merchant Francesco Drioli; Zadarski maraschino holds an EU Protected Geographical Indication.
On the plate
Crystal clear yet richly aromatic, it opens with bright sour-cherry fruit and a marzipan-like nuttiness from the crushed stones. The finish is dry, herbal and gently bitter rather than cloying. Sipped neat or in a cocktail, it is unmistakably Dalmatian.
How it works
Crushing the cherry stones releases benzaldehyde, the compound behind the liqueur's almond-marzipan aroma. Distillation and ashwood ageing strip colour and harshness, concentrating volatile aromatics into a clear, refined spirit.
Variations
served neat as a digestif, in a Hemingway daiquiri, in an Aviation cocktail, drizzled over desserts
On the Palate
Ingredients
Serves 20How it's made
8 steps · Show ↓40 min active · 20160 min waiting
How it's made
8 steps · Show ↓- 130 min
Harvest ripe marasca cherries and remove the stems.
- 240 min
Crush the cherries together with some of their stones to release almond-like flavour.
- 330240 min
Macerate the crushed fruit in neutral spirit for several weeks.
- 4480 min
Distil the macerate slowly to capture the aromatic cherry essence.
- 5525600 min
Age the clear distillate in ashwood vats so it stays colourless while mellowing.
- 620 min
Dilute to drinking strength with pure water.
- 760 min
Sweeten lightly with sugar syrup and rest the blend.
- 860 min
Filter until brilliantly clear and bottle.
