Maraschino cherries are one of the most recognizable and versatile cocktail garnishes, and have an interesting connection to the past – the era of Prohibition in America – and to Houston’s home state of Oregon, as well.
In general, cocktail garnishes come in a wide array of incarnations and can serve one or more of three important purposes. First, the right garnish can elevate the sensory experience for the customer, adding additional aroma and taste elements to a drink. Second, cocktail garnishes can provide striking visual appeal; and third, garnishes may also serve to anchor the theme and style of a bar or restaurant.
Maraschino cherries are a favorite among bartenders and mixologists because they fulfill all three purposes. The sweet, syrupy flavor can highlight or balance the other ingredients of the drink, the bright red color is an eye-catching visual pop, and because they’ve been in use for over a century, maraschino cherries deliver timeless character and classic iconography.
An authentic pre-Prohibition Manhattan cocktail would not be complete without a cherry garnish. A colorful Tiki-themed drink may use maraschinos along with citrus and pineapple slices for a photo-worthy rainbow aspect – and an opportunity to enhance the customer experience and draw additional business through social-media shareability.
Even non-alcoholic offerings make use of maraschino cherries – the Shirley Temple and other mocktails, made-to-order cherry colas, and ice cream sundaes among the notable examples.
Maraschino cherries are such a ubiquitous delightful addition, that the phrase “the cherry on top” is synonymous with delivering that extra something that makes the good great, and the great even better.
From their origins in 19th Century Europe up until the onset of Prohibition in the United States, maraschino cherries were commonly preserved in alcohol. With the sale and production of alcohol prohibited by law, maraschino cherries in this form were also illegal.
Though maraschino cherries wouldn’t get as widespread use as cocktail garnishes throughout this era, they were still in popular demand as toppers for malts, milkshakes, and ice cream sundaes. Soda jerks and malt shop operators needed a solution.
In 1925, Ernest Wiegand – a professor at Oregon State University – developed a method of preserving maraschino cherries in a brine solution, eliminating the alcohol content. His development allowed the continued sale of maraschino cherries during Prohibition, and continues to be the most common method for preserving the garnish to this day.
Coincidentally, Houston’s was founded at the end of the era of Prohibition – in Oregon – and we’ve been serving the bar and restaurant industry ever since.
Whether your customers are looking to add flavorful sensory elements, synergize with the theme of their menu, or create a visually enticing and photo-worthy presentation, Houston’s can be your partner in putting the “cherry on top” of your cocktail garnish needs.
To review our cherry offerings, visit our web catalog.
Read more about the history of cocktails on the Houston’s Blog.
