Luxardo Maraschino Liquer

Luxardo Maraschino is a clear, colorless cherry liqueur from Veneto, Italy, bottled at 32% ABV (64 proof). It is not a red cherry syrup, and that is the first thing to know about it. It is made from Marasca cherries grown by the Luxardo family in the Euganean Hills. The fruit is infused whole in neutral alcohol, stones, branches and leaves included, and the infusion is then distilled. The distillate is aged in ash wood vats before water and sugar are added. Because the stones and leaves go into the process, expect a more complex profile than candied fruit: a bittersweet almond-like nuttiness and a faintly floral, funky edge sit alongside the cherry. On sweetness, it is sweet but not syrupy, and the nutty, slightly bitter backbone keeps it from tasting cloying. Styles like this usually show a dry, aromatic finish rather than a sugary one. That balance is why bartenders treat it as a modifier rather than a sweetener. A small measure, often a quarter to half an ounce, adds depth and a pale cherry-and-almond note without turning a drink red or sticky. Its most famous role is in classic cocktails. The Aviation pairs it with gin, lemon juice and crème de violette. The Last Word combines it in equal parts with gin, green Chartreuse and lime. The Hemingway Daiquiri uses it with white rum, grapefruit and lime, and the Martinez, an ancestor of the Martini, uses a dash alongside gin, sweet vermouth and bitters. A barspoon in a Manhattan or an Old Fashioned also adds a quiet nutty lift. Rye, bourbon, gin and aged rum all work with it. It can be served on its own, though it is not usually sipped at length. Serve it neat in a small cordial glass, or over a large cube of ice if you want it to open up slowly. A longer drink is another option: over ice with soda water and a lemon or lime wedge makes a light, bitter-edged highball. Chilling the bottle is optional, and the liqueur holds up at room temperature. Some people pour a little over vanilla gelato, dark chocolate desserts or fruit salad.