Sweeten Your Daiquiri With Maraschino Instead Of Syrup

Photo: Claire Lower

Happy weekend, everyone, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re mixing up a daiquiri of a slightly different flavour by utilising my bff, maraschino liqueur.

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Happy weekend, and welcome back to 3-Ingredient Happy Hour, the weekly drink column featuring super simple yet delicious libations. This week we’re making a woodsy, herbaceous Manhattan-style drink, based on Audrey Saunders’ Little Italy cocktail.

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This idea is not entirely my own. The other night, when I was out conducting important beverage research at the somewhat new Palomar, I noticed they had a daiquiri on the menu that was sweetened with the cherry-flavoured, almond-scented Luxardo maraschino.

Though inspired, I at first hesitated to write about this beverage, mainly because I’ve given you a whole bunch of maraschino-based cocktails as of late. But if I still haven’t worked through my bottle, you probably haven’t worked through yours and — spoiler alert — maraschino daiquiris are very good.

I originally meant to make mine with lime, but absentmindedly grabbed a lemon, and did not realise my citrus mistake until it was “too late”. However, after tasting, I don’t know that I would classify it as a mistake at all. To make your own, you will need:

• 60ml light rum
• 30ml Luxardo maraschino
• 20ml lemon (or lime) juice

Combine everything in a shaker filled with ice and shake until it is well chilled. Strain into a coupe glass and enjoy.