Anyone who has ever had a mixed drink has likely had a Maraschino cherry put into it. Now, as I have mentioned previously, I like me a mixed foo-foo drink. Particularly I enjoy Sex on the Beach, Scooby Snacks, Mimosas, fruity margaritas, Bahama Mama, Bay Breeze and of course a Wet Pussy (provided a link, not making it up).
“If you’re going to drink like a woman, own it like a man” ~Royal Pains
So this past weekend, we had some family in from outta town and we decided it was cocktail night. I was tasked in going and getting the Maraschino cherries which had been missed from the earlier, initial run. Upon arriving at the store, I also saw green Maraschino cherries. I immediately thought to myself, “uhm, cherries are red, what the hell do I do with green cherries, and more importantly, why are they green?!”
The modern Maraschino cherry was engineered in the 1920’s and 1930’s by Ernest Wiegand. Ernest was tasked with creating a better method to store Queen Anne cherries in an alcohol-free way, thus resulting in the Maraschino cherry. The cherry is soaked in a salt-brine which removes both the color and flavor. Afterwards, they are soaked in a sweetener and then later soaked in food coloring and flavoring which gives it the current overly bright red coloration. Considering this process transforms the cherry into something only barely resembling an actual cherry, there are some producers out there who make “natural Maraschino cherries” using no dye, preservatives or anything artificial.
So, back to what the hell do I do with a green Maraschino cherry. Well, this is quite easy actually, use it in anything minty. The green Maraschino cherry is artificially flavored with a mint like flavoring, so it is well suited for any drink/cocktail that is either mint or generally green in nature. Here are a few different things that green Maraschino cherries could be used in, not just cocktails too!