Luxardo Maraschino

Luxardo Maraschino liqueur is still made according to the original formula developed by Girolamo Luxardo in 1821. European marasca cherries from Luxardo's own orchards are crushed with their pits, distilled and aged for two years in ash wood vats. After a dose of cane sugar, the finished product is sweet, with the flavor of cherries and hints of bitter almond. Serve straight with a twist of lemon as a digestif — a serving option not recommended with most of today's shallow, artificially flavored liqueurs. Or try one of these invigorating classic cocktails:

Aviation Cocktail
1½ oz. gin
½ oz. Maraschino liqueur
¾ oz. lemon juice

Shake with cracked ice and strain into chilled cocktail glass. Garnish with cherry.

After work or aperitif this is a classic beneath most everyone's radar. The simplicity of this drink is unfortunately lost due to slim availability of Maraschino liqueur -- especially at the cocktail lounge. No worries. Make them at home. The sugar from the Maraschino softens the acidic bite of lemon. The Aviation is our house cocktail.

Hemingway Daiquiri
1½ oz. light rum
¼ oz. Maraschino liqueur
¾ oz. lime juice
¼ oz. grapefruit juice

Shake with cracked ice and strain into chilled daiquiri glass. Garnish with lime wheel.

Once known as Daiquiri No. 3 at the El Floridita in Cuba, the fate of this drink changed when named after the famous writer who once ordered it. But it owes its popularity to more than just a name. The drink is generally tart with a subtle, satisfying sweetness from the Maraschino. The grapefruit acts as a kind of fresh bitters. The Hemingway Daiquiri is a drink to visit while summering near a beach or reading 'To Have and Have Not' or when you're thirsty.