Maraschino liqueur comes from Dalmatia, Croatia, where it was first distilled in monasteries in the 17th century. Industrial production of liqueur began in the 18th century, when Dalmatia was under Venetian rule. The liqueur is made from special Marasca cherries. The cherries are macerated with crushed seeds and cherry leaves, and then distilled and sweetened with sugar. The Italian Lazzaroni originated in 1860, when the company’s founders developed their first recipes. Maraschino liqueur has been in production since the beginning of the 1900s and is Lazzaroni’s oldest liqueur product. Maraschino liqueur is commonly used in baking and as an ingredient in cocktails. In addition to Lazzaroni, a few other distilleries also produce liqueur, the most famous being Luxardo. A 50 cl bottle of liqueur cost €16.

The liqueur is completely transparent in the glass, with a viscosity clearly thicker than water. The smell resembles some kind of perfume. It has floral, fruity and almond aromas. There is almost no hint of cherry at all. The taste reveals the same aromas as the scent. The taste is very special, and I have never come across a similar flavor combination before. It has almond or bitter almond, something fruity, floral and perfumey. The liqueur is clearly sweet, but not too sugary. The alcohol burns a little in the aftertaste. The floral and almond flavor is quite strong and lingers in the mouth for a long time. The product is clearly not intended to sip neat, although in Italy it is apparently used as a digestif. It is better suited for baking and for flavoring cocktails. Even a small drop is enough to bring almond and perfume aromas to the drink, so you should be careful when dispensing it.

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