Elevate Your Cocktail Game with Homemade Maraschino Cherries

The Secret to Authentic Flavor

Real maraschino cherries are made with small, sour marasca cherries grown in select regions like Croatia, Italy, Slovenia, and southern Hungary. However, you can achieve a similar flavor profile using locally sourced cherry varieties like Bing.

A Recipe Worth Trying

Yield: 1 quart

Difficulty: Easy

Total Time: 1 hour + infusing time

Active Time: 15 minutes

Gather Your Ingredients

• 1 pound sweet cherries (Bing work well)
• 3/4 cup granulated sugar
• 1/4 cup water
• 1/2 vanilla bean, split lengthwise (seeds scraped, pod and seeds reserved)
• 1 cup maraschino liqueur

The Magic Happens

Prepare the Cherries: Stem and pit the cherries, reserving the pits. Smash the pits in a resealable plastic bag using a meat mallet or frying pan.

Create the Syrup:

Combine sugar, water, vanilla bean pod and seeds, and smashed cherry pits in a small saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches a boil. Let cool to room temperature (about 40 minutes).

Strain and Infuse: Strain the syrup through a fine-mesh sieve into a medium container. Reserve the vanilla bean pod, discarding any solids. Add the maraschino liqueur and stir to combine.

Assemble and Refrigerate: Place the cherries in a 1-quart container with a tight-fitting lid. Tuck the vanilla bean pod in the center and pour the maraschino syrup over the cherries. Cover tightly and refrigerate for at least 5 days before serving. Store in the refrigerator for up to 3 weeks.

With these homemade maraschino cherries, you’ll be well on your way to crafting cocktails that impress. So why settle for store-bought when you can elevate your drink game with a little creativity and patience?