Cherry Garnishes

How are Cherry Garnishes made?

Cherry garnishes start with fresh cherries that get their stems removed and are typically pitted, though some bartenders leave the pit in for certain presentations. The cherries are then preserved in a flavored syrup solution - most commonly maraschino liqueur for traditional maraschino cherries, or simple syrup with added flavoring agents like almond extract or cherry juice for commercial varieties. The preservation process involves heating the syrup and cherries together, then storing them in sterilized jars where they develop their characteristic sweet flavor and glossy appearance over several weeks.

How do you drink Cherry Garnishes?

Cherry garnishes aren't actually drunk as a spirit themselves - they're the delicious finishing touch that tops off your favorite cocktails. You'll find these sweet, boozy cherries floating in classic drinks like Manhattans, Old Fashioneds, and whiskey sours, where they soak up all those wonderful flavors before you pop them in your mouth at the end. These little gems work best in brown spirit cocktails and are perfect for cozy fall and winter evenings when you want something with a bit of warmth and sophistication.

How do I choose good Cherry Garnishes?

Skip the neon-red maraschino cherries from the grocery store jar and opt for brandied or luxardo cherries, which offer rich, complex flavors that complement rather than overpower your drink. For classic cocktails like Manhattans or Old Fashioneds, dark brandied cherries provide the perfect sweet-tart balance, while fresh cherries work beautifully in summery drinks and muddled cocktails. Match your cherry's intensity to your cocktail's profile—delicate gin-based drinks call for lighter, fresher fruit, while bold whiskey cocktails can handle the concentrated sweetness of preserved varieties.

Nutritional Information

Typical Calorie Range per Ounce: 15-25 calories

Typical Carbohydrate Range per Ounce: 4-6 grams

Typical Sugar Range per Ounce: 3-5 grams

Typically Gluten Free: Yes

Fresh cherries are naturally gluten-free, but maraschino cherries and other processed cherry garnishes may contain additives or be processed in facilities that handle gluten-containing ingredients. Always check detailed product information and ingredient labels to confirm gluten-free status, especially if you have celiac disease or severe gluten sensitivity.

Scrolled this far? Your reward? Cherry Garnishes Trivia!

1. The bright red maraschino cherry you know and love actually started life as a pale yellow fruit. Traditional maraschino cherries from Croatia were naturally white or yellow Marasca cherries preserved in maraschino liqueur. American producers in the early 1900s began using cheaper sweet cherries, bleaching them white, then dyeing them that iconic fire-engine red we see today.
2. Luxardo maraschino cherries contain zero artificial dyes or high fructose corn syrup – they're dark, almost black, and cost about $1 per cherry at retail. These Italian gems are made from sour marasca cherries and their own maraschino liqueur, creating a complex, slightly bitter flavor that transforms any cocktail from ordinary to extraordinary.
3. The stem on your cocktail cherry isn't just decorative – bartenders use it as a built-in stirrer and temperature gauge. A properly chilled cocktail will cause the cherry stem to become slightly stiff from the cold, while a warm drink leaves it limp. Professional bartenders can tell if their drink needs more ice just by touching the cherry stem.
4. Fresh cherries were once considered bad luck in bars because their short season meant spoilage and waste. Sailors in the 1800s specifically avoided cherry-garnished drinks before long voyages, believing the fruit would bring storms. This superstition led to the development of preserved cherry garnishes that could last months without refrigeration.
5. The perfect cocktail cherry should sink slowly to the bottom of your glass, not float or plummet. This indicates the ideal sugar content and density that won't throw off your drink's balance. Cheap cherries often float due to excess air pockets from poor processing, while overly heavy ones crash to the bottom and create a syrup layer that ruins the cocktail's integration.