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Entries tagged with 'maraschino'

Last of the Oaxacans

Serious Eats Nick Caruana Post a comment

This simple variation on the classic Last Word swaps out the gin for savory mezcal and tosses in a slice of serrano pepper, making for a smoky and spicy variation on the drink. More

Employees Only Martinez

Serious Eats Nick Caruana 2 comments

Flavorwise, this cocktail is somewhere between a traditional Martinez and a Martini. More

Improved Iced Coffee

Serious Eats Lizz Schumer Post a comment

Mike Treffehn of The Franklin Mortgage & Investment Co. in Philadelphia created this delicious bourbon-spiked coffee to give the staff some zing during a long shift. More

Dutch Alps

Serious Eats Nick Caruana Post a comment

This variation on the classic Irish Cocktail uses genever instead of Irish whiskey, and herbal genepy instead of absinthe. Rather than sweetening with orange curaçao, this one calls for rich, citrusy Amaro Nonino. More

Irish Cocktail

Serious Eats Nick Caruana Post a comment

This classic drink is similar to the Improved Holland Gin Cocktail, but uses Irish whiskey instead of malty genever. More

The Blur from Nopa

Serious Eats Maggie Hoffman 2 comments

You've seen bubbly brunch drinks before, but this tart lime variation, served at San Francisco's Nopa (one of our favorite Bay Area brunch spots) is a bit unusual, made with herbal Green Chartreuse and maraschino liqueur to sweeten. More

Fancy Free

Serious Eats Maggie Hoffman Post a comment

Erik Lombardo at Maialino in NYC introduced us to this classic cocktail, which is basically an Old Fashioned sweetened with maraschino liqueur (we used Luxardo) and fancied up with a big spiral of an orange twist. More

Ximinez Martinez

Serious Eats Christine Chung Post a comment

Instead of using sweet vermouth in this variation of the Martinez, a combination of Manzanilla and Pedro Ximenez sherry maintains a comparable level of sweetness when mixed with maraschino liqueur. A subtle orange flavor brightens this savory fall cocktail from Aldea in NYC. More

Drink the Book: Garrick Club Punch

Serious Eats Marleigh Riggins Miller 2 comments

After a wild and wet winter, it appears that spring is finally springing, and backyard cookouts are inching ever nearer. While I could never say that there is no room for dark liquor in warm weather, gin seems always somehow more appropriate in the spring with its lovely herbal, floral and citrus notes. More

The Brooklyn Cocktail

Serious Eats Blake Royer 2 comments

The Brooklyn may be less well-known that its neighbor, but it's equally delicious. The maraschino liqueur (we recommend Luxardo) adds a rich sweetness, which compensates for the fact that dry rather than sweet vermouth is used. More

Drink the Book: Soyer au Champagne

Serious Eats Marleigh Riggins Miller 4 comments

Gilding the lily is one of my favorite activities, but there was something mildly insane about the thought of putting ice cream in champagne. Were drinkers back in 1888 on to something good? More

Time for a Drink: Mary Pickford

Serious Eats Paul Clarke 1 comment

Mary Pickford herself. [Photograph: wikipedia.org] Among the drinks that Gourmet selected from its archives to highlight the magazine's almost 70 years in print (now sadly cut short), one has a name as well as a character that spins the... More

Time for a Drink: Turf Club Cocktail

Serious Eats Paul Clarke 1 comment

The drink was suggested to me by Eric Alperin from The Varnish in Los Angeles--it has a suave potency of flavor and rightly demonstrates gin's appealing qualities. Not that a good gin needs any help in the lovability department. More

Time for a Drink: Seventh Heaven

Serious Eats Paul Clarke Post a comment

The combination of grapefruit juice and maraschino liqueur is more commonly seem in rum drinks such as the Hemingway Daiquiri; with the dryness of gin, and the bright crispness of fresh mint, this combination contributes to a wonderful summer cocktail that has a distinct whiff of the antique about it. If you have a bottle of maraschino lying around from experimenting with Aviations or other cocktails of that ilk, break it out for the Seventh Heaven and take your palate for a walk through the jitterbug era. More

Time for a Drink: Prado

Serious Eats Paul Clarke Post a comment

Pairing the agave spirit with its old friend, fresh lime juice, the Prado substitutes the margarita's orangey triple sec for a dose of aromatic maraschino liqueur, with the white of half an egg added for extra body (since accurately dividing an egg white can be a pain, you can go ahead and mix two drinks and share one with a friend). More

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