Corti Brothers Newsletter for November 2008   Page 12   

Luxardo is the first name in production of the liqueur Maraschino. Following the firm’s expulsion from Zara in Dalmatia, now Zadar, the Luxardo family established itself in the Colli Euganei near Padova, outside Venice.

Maraschino is the sweet clear liqueur produced from the tart Marasca cherries grown there. This aromatic liqueur and its base fruit produce unique confections. In fall 2002, we offered Luxardo Babà al Maraschino, the original Polish cake, brought to France and then to Naples. The Babà al Maraschino is baked in Naples and then soaked and jarred in a syrup containing Maraschino. They are delicious, light, and more-ish: one is not enough, two being a bare sufficiency. A wonderfully simple dessert is babà with whipped cream or vanilla gelato or both.

Marasca cherries also produce what could be called the “original” maraschino cherry, Marasche, candied and then jarred with Maraschino syrup. Cooking down these cherries produces a tart, chunky preserve Amarascata, good on breakfast toast and as the cherry base for pastries. For 2008, we offer these products in a gift box so that you can enjoy all three of these cherry delights. If you need extra Marasche cherries, we have them too.

Luxardo Gift Box (one each babà, marasche, amarascata) (#2210) Sold out.

Luxardo Marasche Cherries in Syrup 360 gr jar (#2211)

Luxardo Maraschino Liqueur (#2212) And while you are thinking about Luxardo, you should buy a bottle of Maraschino which has wonderful uses and no well stocked bar should be without.

Luxardo Amarena Syrup (#2213) Luxardo Amarena Syrup is for making tart cherry flavored, non-alcoholic drinks or cherry flavoring anything. Alkermes is Italy’s first liqueur, made from spices–cinnamon, cloves, cardamom, and rose water. Luxardo makes a version for pastry/dessert use only at high proof (70%) which is unique and indispensable in traditional desserts.

Luxardo Alkermes Liqueur liter (#2214)

Some Luxardo products are indispensable for use in mixed drink or cocktails. Eric Felten, columnist for The Wall Street Journal and author of How’s Your Drink, 2007, recommends the use of Luxardo Marasche in cocktails calling for cherries. He also is a great fan of orange bitters and the best on the market now is Angostura Orange Bitters. Made by the noted West Indies firm, they have just come back on the market after a long absence.

To make several historic cocktails, it was necessary to have Old Tom gin, a sweetened version of gin that fell out of favor in the early 1900s. Now it is back. Hayman's Old Tom Gin is available from England and it makes a delightful change of pace from the dry gins. It is also indispensable in making the Martinez cocktail, the ancestor of the Martini. But then to make a really delectable cocktail you need really fine vermouth and this is found in Carpano Antica Formula, original 1786 formula for vermouth.

Here is the recipe for a Martinez cocktail from my copy of Jerry Thomas’ Bartenders Guide (1887).

1 dash of Boker’s bitters (use Angostura Orange Bitters)
2 dashes of Maraschino
1 pony (1oz) Hayman's Old Tom Gin
1 wineglass (4oz) of Vermouth (Carpano Antica Formula)
2 small lumps of ice.

Shake up thoroughly, and strain into a large cocktail glass. Put a quarter of a slice of lemon in the glass and serve.

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