Which fruit is used to make the liqueur Maraschino?

The fruit used to make the liqueur Maraschino is the Marasca cherry. This small, slightly sour cherry grows along parts of the Dalmatian coast, especially in present-day Croatia, and gives the liqueur its distinctive aroma.

Maraschino is made by distilling Marasca cherries, including their juice, fruit, and sometimes stones, depending on the producer’s method. The result is a clear, sweet liqueur that can have herbal, nutty, and bitter-almond-like notes rather than the bright red, candy-like flavor associated with jarred cocktail cherries.

The drink originated around Zadar, historically known as Zara, on the Dalmatian coast. Venetian merchant Francesco Drioli began industrial-scale production there in 1759, although earlier local distillation traditions existed. Other famous Zadar producers included Luxardo and Vlahov.

Maraschino liqueur is often confused with maraschino cherries. The cherries are preserved fruit, while the liqueur is a distilled alcoholic drink. It also differs from amarena, Morello, and Bing cherries, which are related varieties but are not the defining fruit of traditional Maraschino liqueur.