Bol's Maraschino Liqueur -700ml

₱920.00

Bols Maraschino is a clear cherry flavoured liqueur with the powerful taste of fresh cherries, edged with hints of almond and rose petal containing a cherry distillate for an overwhelming mouth feel. The name Maraschino is derived from the Marasca cherry, grown in cherry orchards in Dalmatia – currently Croatia. Maraschino is one of the ancient, classic liqueurs mentioned in every significant book on cocktails from Jerry Thomas’ 1862 “The Bartender’s Guide” right up to today’s publications. According to Thomas, dashes of Maraschino were used in ancient versions of everything from the Manhattan to the Whiskey Cobbler. A dash of Maraschino makes the perfect daiquiri, as confirmed by daiquiri-making legend Constantino Ribalaigua of La Floridita in Cuba, reputed to have made over a million of those drinks in his lifetime. Maraschino featured heavily in the pousse-café recipes of the late 1800s, and has remained in favour with bartenders over the years. Around 1830 Bols Maraschino was made by distilling the whole cherry resulting in the typical Marasquin flavour. In the 19th century Bols used to have two variants of Maraschino; one was called Maresquino and the other Crème de Cerises – both were distilled clear coloured cherry liqueurs.

Subject to availability

Bols Maraschino is a clear cherry flavoured liqueur with the powerful taste of fresh cherries, edged with hints of almond and rose petal containing a cherry distillate for an overwhelming mouth feel. The name Maraschino is derived from the Marasca cherry, grown in cherry orchards in Dalmatia – currently Croatia. Maraschino is one of the ancient, classic liqueurs mentioned in every significant book on cocktails from Jerry Thomas’ 1862 “The Bartender’s Guide” right up to today’s publications. According to Thomas, dashes of Maraschino were used in ancient versions of everything from the Manhattan to the Whiskey Cobbler. A dash of Maraschino makes the perfect daiquiri, as confirmed by daiquiri-making legend Constantino Ribalaigua of La Floridita in Cuba, reputed to have made over a million of those drinks in his lifetime. Maraschino featured heavily in the pousse-café recipes of the late 1800s, and has remained in favour with bartenders over the years. Around 1830 Bols Maraschino was made by distilling the whole cherry resulting in the typical Marasquin flavour. In the 19th century Bols used to have two variants of Maraschino; one was called Maresquino and the other Crème de Cerises – both were distilled clear coloured cherry liqueurs.