The cherries were soaked in seawater and preserved in the maraschino liqueur. They were popular all over the world, including the United States, but when Prohibition hit in the 1920s, the alcohol ...

When maraschino cherries, named for the spirit, hit the United States, they were packed in liqueur. The Prohibition made this illegal, so a non-alcoholic sugar syrup was engineered.

A maraschino tends to shine in playful desserts, while an Amarena cherry is more of a jack-of-all-trades, a welcome addition to nuanced sweet treats, savory sauces, and cocktails alike.

In 1965, it was again allowed to be added to the cherries because they were re-classified as decorations. Keep in mind that not all Maraschino cherries are made with Red #4.

The expression "the cherry on top" is supposed to refer to a very good thing. You may think differently once you learn how maraschino cherries are actually made.

In the 19th century, maraschino cherries were such a rich person’s delicacy that our Food and Drug Administration started protecting the moniker in 1914, requiring all pretenders to employ the ...

Like love and alcohol, the maraschino cherry possesses the rare power to make a kid feel like an adult, and an adult feel like a kid. A sweet history.

Instructions: In a mixing glass with ice, combine 2 ounces of rye, 3/4 ounce of cherry liqueur, and 1/4 ounce of honey syrup (that's honey cut 1:1 with hot water). Add a dash of orange bitters ...