Grab a drink.
In 1905, the distillery started selling cherries candied in a syrup of Marasca cherry juice and sugar, thus creating the original Maraschino cherry. Following World War II , one family member, Giorgio Luxardo, managed to flee to the Veneto region of northern Italy, taking with him a Marasca sapling and the written recipe for the liqueur.
Luxardo's liqueurs—and those cherries—have been made in Italy ever since.So where did the Camaro-red cherries—the ones we all grew up knowing as maraschinos—come from? Around Prohibition, Ernest Wiegand, a horticulturist at Oregon Agricultural College,using brine, calcium salts, and sweet, American Royal Anne cherries. With the addition of almond flavoring and red dye , the American version was redder, plumper, and a whole lot sweeter than its imported Italian forebears. And they sure were cheaper to produce!Out of the jar or tin, Luxardo cherries are nothing like the candy-apple red lumps bartenders plunk into kiddie cocktails. They are a touch of class, the dark, perfect capper to a. Their red is so deep, it's almost black; their syrup thicker than molasses on a chilly day. The taste is nutty like Amaretto and fruit-forward, without the sticky and acrid taste that waxy imitation maraschinos have. Slip one into a classic
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