Homemade Luxardo Cherries (aka Maraschino Cherries) can really elevate a cocktail. They add that special *something*. They're the perfect addition to your home bar and to a cocktail. They are particularly good in an Old Fashioned or a Manhattan!
These cherries are sweet and syrupy, but aren't one-note in any way. They have complex flavors thanks to extracts, maraschino liqueur, and spices. I bet you'll find yourself eating them straight out of the jar.
Looking for more drink garnishes? I got 'em! Try my Sugared Cranberries, Bourbon Cherries, or Dried Orange Slices and add a little pizazz to your drinks!
Jump to:
- Why You'll Love This Recipe
- What are Luxardo cherries?
- What makes Luxardo cherries so special?
- What is Luxardo Maraschino Liqueur?
- Ingredients
- What kind of cherries should you use?
- Substitutions and Variations
- How to make Luxardo Cherries
- What should you do with these Luxardo cherries?
- Can you preserve these cherries?
- What should you make with leftover Luxardo liqueur?
- Recipe FAQs
- More drink garnish recipes
- ✨ Recipe
Why You'll Love This Recipe
These cherries taste delicious. They're syrupy and sweet, with complex flavors.
They're the perfect cocktail garnish. Use them in any cocktail that you please!
The recipe makes a lot. This recipe makes a big jar of cherries, so you'll have plenty for all of your drinks.
What are Luxardo cherries?
Luxardo Cherries are the OG fancy cocktail garnish cherries.
I bet you have had Luxardo cherries if you've ever ordered a cocktail and it had a really delicious cherry in it as garnish. Either that or maybe it was a brandied or bourbon cherry. They're all quite good.
What makes Luxardo cherries so special?
I think many of us tend to think about the neon pink/red Maraschino cherries that you buy in the grocery store. These cherries are nothing like those.
So what makes them so different? First of all, they're delicious.
To achieve such a high level of deliciousness, Luxardo cocktail cherries take a bit of a warm bath in, and get their distinctive and delicious flavor from, Luxardo Maraschino liqueur. Plus some other really delicious ingredients, of course.
What is Luxardo Maraschino Liqueur?
According to an article on Epicurious, Luxardo was once a distillery in present-day Croatia (at the time, the area was an Italian province). The company became famous for its cherry liqueur, called Maraschino (pronounced like "mar-uh-SKEE-no" in Italian), made from marasca cherries.
They distilled the liqueur from ripe marasca cherries (a kind of sour cherry), their pits, branches and leaves, honey, and various other secret ingredients.
In the early 1900s, the distillery started selling selling cherries that were candied in a syrup of marasca cherry juice and sugar. And thus, the OG Luxardo cherry was born.
Following World War II, one of the Luxardo family members fled to the Veneto region of Italy, taking with him a marasca cherry tree sapling and the recipe for Luxardo liqueur. Ever since that time, Luxardo liqueurs and cherries have been made in that region of Italy!
While it does have a cherry flavor, you'll also notice floral, piney, and nutty flavors, too. It's really interesting! The pits of the marasca cherries are responsible for the nutty flavors you'll notice.
Ingredients
See the recipe card for full information on ingredients and quantitites.
- Sugar: I used turbinado sugar (a minimally-processed and refined, chunky, brown sugar), though demerara sugar would work well, too. I like the richer, more caramel-y flavors of this sugar, though you could also use white granulated sugar if that's what you have on hand.
- Tart cherry juice: Luxardo cherries are historically made with marasca cherries, which are a variety of sour cherries. This tart juice provides flavor and also helps to preserve the color of the cherries, as the color can start to leach out of them over time if you use water instead.
- Vanilla extract: A little vanilla helps to round out the flavors.
- Almond extract: I think that almond extract is really key in this recipe. Luxardo cherries have a sweet almond flavor to them, and this extract really adds that.
- Cinnamon: Just one whole cinnamon stick will do.
- Nutmeg: You can use store bought, ground nutmeg or you can grate some fresh nutmeg into the mix.
- Luxardo: Luxardo Maraschino Liqueur is an absolute must in this recipe. It's what makes these cherries Luxardo cherries.
- Cherries: I used fresh sweet red cherries for this recipe. Let's talk about other options below.
What kind of cherries should you use?
I used regular old dark red sweet cherries that you'll find at just about any grocery store. You can use sour cherries if you want, too! It's really just a matter of personal preference. Several readers have commented that they've used sour cherries, with good results. You do you.
If you want to use frozen cherries, please bear in mind that several readers have reported that while the flavor of these cherries will be the same as if you used fresh fruit, the texture will likely suffer. Folks have reported that using frozen cherries often results in mushy Luxardo cherries.
Substitutions and Variations
- Use frozen cherries. Readers have reported using frozen cherries instead of fresh. It's a tradeoff between convenience and texture, however. The texture won't be quite the same.
- Use a different kind of cherries. You can use pretty much any variety of cherries that you prefer.
How to make Luxardo Cherries
You'll start out by pitting all of your cherries. This isn't mandatory, but using a cherry pitter makes this process so fast and easy. Some other options for pitting can be found here.
After you have pitted all of your cherries, set them aside.
In a heavy-bottomed saucepan, combine the sugar, juice, extracts, and spices. Whisk them all together. Bring everything to a simmer and ensure that all of the sugar has completely dissolved.
Once the sugar has dissolved, add the Luxardo liqueur, whisk it to combine, and add the cherries. Bring everything back up to a simmer and allow it to simmer for 10-15 minutes. This will soften the cherries and let the liquid cook down a bit so that it's more syrupy.
After 10-15 minutes, remove and discard the cinnamon stick and allow the cherries and syrup to cool. Store them in an airtight container in the fridge!
What should you do with these Luxardo cherries?
Personally, I'd recommend plopping them into a strong cocktail. As a bourbon lover, I happen to think that they are particularly good in an Old Fashioned.
If you are looking for a non-boozy drink, you can totally plunk these guys into a Shirley Temple. However, because these maraschino cherries are made with a liqueur, I probably wouldn't recommend serving this to your kids. Maybe make a Dirty Shirley for the adults instead?
Don't tell anyone, but I may also be known for eating them out of the jar.
Can you preserve these cherries?
I haven't done it personally, but several readers report that these cherries can be canned! Make a bunch, can 'em, and enjoy homemade Luxardo cherries for a long time to come.
What should you make with leftover Luxardo liqueur?
Worry no longer! If you have leftovers, please consider making my Cheerwine Sangria. You will not regret it. Or make a classic Last Word cocktail! *chef's kiss*
Or... And just hear me out here... Just make more Luxardo Cherries! They're delicious and great for gift giving. And like I said above, you can can them for later!
Recipe FAQs
I used fresh, sweet red cherries. Use whatever variety of cherry that you prefer. You can even use frozen cherries, though the texture of the cherries won't be quite the same.
I haven't done it, but some readers have said that you can can these cherries in order to preserve them.
As a garnish for cocktails, of course! Use them any time a recipe calls for a cocktail cherry. You can also just pop 'em in your mouth, too.
More drink garnish recipes
Need more fun drink garnishes? Click on any of the photos below to be taken straight to the recipes!
✨ Recipe
Homemade Luxardo Cherries
Ingredients
- ½ cup turbinado sugar
- ½ cup tart cherry juice
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cinnamon stick
- ¼ teaspoon ground nutmeg
- 1 pinch kosher salt
- 1 cup Luxardo Maraschino Liqueur
- 1 pound sweet red cherries pitted and stemmed
Instructions
- Combine sugar, cherry juice, vanilla and almond extracts, cinnamon, nutmeg, and salt in a saucepan, and bring it to a simmer. Stir occasionally as the sugar dissolves.
- Add the Luxardo Maraschino Liqueur and whisk to combine. Add the pitted cherries. Stir to coat all of the cherries in the syrup. Simmer for 10-15 minutes to soften the cherries slightly.
- Turn off the heat, discard the cinnamon stick, and allow the cherries to cool. Once cooled, store in the fridge in a tightly sealed jar.
Notes
- Readers have let me know that they've used frozen organic cherries in this recipe (instead of fresh) and that it has turned out well! So when cherries aren't in season, or maybe don't look so great, you can still make this recipe and enjoy!
- Readers have also noted that you can make this with sweet or sour cherries, depending on your preferences.
- Though I haven't done it, readers say that you can can these cherries in order to preserve them.
- One reader mentioned that they felt that the cherries became a little too soft when cooking them for 15 minutes (as recommended in the recipe). An alternate strategy is to simmer the syrup and allow it to thicken before adding the cherries and simmering them for 5 minutes or so (or until they reach your desired texture).
Nutrition
Disclaimer: Nutritional information is a generated estimate and is not guaranteed to be accurate.
Justin Gillespie
This recipe is great! I nearly doubled the sugar in the recipe, using 1 1/2 cups (300g.) This, along with a longer cooking time resulted in a thicker syrup. I also added the peels of one lemon and one orange, ten black peppercorns and about ten cloves. Always use whole nutmeg that you grate fresh. The difference in flavor and aroma is astounding! I finished the recipe with and ounce of American brandy. These additions added an extra depth of flavor that I enjoy. I am a bartender and I am planning on using these in some Mezcal Last Word’s. I wouldn’t have known where to start without your guidance. Thanks!
Justin Gillespie
This recipe is great! I nearly doubled the sugar in the recipe, using 1 1/2 cups (300g.) This, along with a longer cooking time resulted in a thicker syrup. I also added the peels of one lemon and one orange, ten black peppercorns and about ten cloves. Always use whole nutmeg that you grate fresh. The difference in flavor and aroma is astounding! I finished the recipe with and ounce of American brandy. These additions added an extra depth of flavor that I enjoy. I am a bartender and I am planning on using these in some Mezcal Last Word’s. I wouldn’t have known where to start without your guidance. Thanks!
laurenpacek
Hey Justin! So glad you liked it! I love all of the modifications you've made to it, too. Cheers!!
Laurie
Did you do the longer cooking time before you added the cherries? Our “syrup” wasn’t really syrup like the one in the jar and was wondering how we could change that. Also, did you cook it down before or after adding the alcohol?
Vicki
First, I must credit my nephew, Anthony for finding your recipe & sharing it with our family in his fabulous Manhattan cocktail. He used frozen cherries & it was absolutely delicious ! We loved them so much my husband & I made them for ourselves using organic frozen cherries. Used a pound of them, did not defrost. Excellent garnish for many cocktails. Thank you for posting this awesome recipe.
KAH
Can you use frozen cherries when cherries aren’t in season?
laurenpacek
That's a great question. I can't officially say "yes", because I've never tried to make this recipe with frozen cherries. BUT, with that said, I'm thinking it might be alright? If you try this out, please let me know how it works out.
Vicki
First, I must credit my nephew, Anthony for finding your recipe & sharing it with our family in his fabulous Manhattan cocktail. He used frozen cherries & it was absolutely delicious ! We loved them so much my husband & I made them for ourselves using organic frozen cherries. Used a pound of them, did not defrost. Excellent garnish for many cocktails. Thank you for posting this awesome recipe.
laurenpacek
Oh I am so glad that you enjoyed them!! And thank you for letting me know that you used frozen cherries. I'll be sure to update the recipe to let others know that this is an option. Cheers! (and thank you to your nephew for sharing the recipe!)
Calvin
Hey! Having made these with frozen cherries, I'd definitely recommend using fresh cherries. You don't get that nice crisp snap of the Luxardo cherry with the frozen style. The came out a little on the mushy side. Still delicious by any measure, but it's worth the extra time and effort to use those fresh cherries.
laurenpacek
Hey, Calvin. Thanks for the feedback! Very very good to know!
Teresa A Campbell
Should the cherries weigh a pound before or after pitting? Silly question but I've never made this before.
Thank you!
laurenpacek
Not a silly question at all! I weighed mine before pitting.
Tere
You forgot to mention exactly what kind of cherries, are you talking just dark sweet cherries that you buy in the store. Thank you waiting for your answer
laurenpacek
I used the dark sweet cherries that you can buy in the grocery store. If you happen to experiment with other varieties, I'd love to know how it turns out!
Tere
Thank you Lauren, I might even try this with some sour patch cherries from a tree that I had Frozen yes I will let you know how they turn out since the dark sweet cherries are out of season for us anyway
Martha
I made some homemade luxardos using Rainier cherries. They tasted good but presentation was unattractive. They lost the pretty two toned color and got sort of muddy yellow.
laurenpacek
Man, that's a bummer! Glad they still tasted good, though.
JoAnn Haner
Can you can these in a water bath or put in jars while very hot to seal so they can be stored for a long time
laurenpacek
To be honest, I don't have experience with canning foods. BUT, with that said, I can't imagine that you couldn't can these for longer term storage. I'm unable to speak to the potential shelf-life, though.
JoAnn Haner
Thank you I’m going to try so excited to make these just would love to give as gifts to all my Manhattan buddies
laurenpacek
Oh! I made a batch for a friend who really likes Old Fashioneds, and she loved them. I really hope that your friends love them, too!
Martha
I made a similar homemade luxardo cherry recipe and I canned them for longer shelf life. They are just as good if not better for a longer soak in the syrup. I wasn't going to be going through a pound of cherries in a few months and didn't want to commit to gifting them until I perfected my technique so I canned them. Family who did receive them loved them and are anxious for this year's batch. I am going to follow this recipe this year.
Phil
Could you share what you did to alter this recipe or another one in order to make it can-able?
Diane Einwechter
Hi Martha, could you share how you canned these? I have a wild cherry tree along our fence line with beautiful sweet dark cherries that I would like to can (i.e. extend the shelf life). I don't want to cook them as I'd like to give them away as gifts for friends to use in their cocktail drinks.
Any info would be helpful!
Thank you,
Diane
Annette Difino
I purchased a jar of dark morello sour cherries in a watery syrup. Do you think I could use these in your recipe sans the sugar or taste as needed????
laurenpacek
Hi Annette! This is a great question. Since I've never tried this myself, I can't guarantee that it will work out. However, in theory, it does seem like your plan would work. If you try it, please let me know how it works out!
Carol
Has any one ever canned these?
laurenpacek
I haven't, but if you ever do, please let me know how it goes!
Sandy Shea
How long do you steam the cherries before hand?
The Fantasy Cooking
This is very interesting and quite similar to something we have in our country called: "Kompot" but without the alcohol though.
Willing to try this recipe as it looks quite thirst-quenching!
The Fantasy Cooking
This is very interesting and quite similar to something we have in our country called: "Kompot" but without the alcohol though.
Willing to try this recipe as it looks quite thirst-quenching!
laurenpacek
Until reading your comment, I had never heard of Kompot! It does sound similar.
However, I wouldn't recommend drinking the liquid from these cherries. The idea is that the liquid flavors them so that you can use the cherries are garnishes in cocktails.
Beth
How long do you think these would last in the fridge?
laurenpacek
Hi, Beth. They'll last up to 2 months in the fridge if stored in an airtight container.
Monica | Nourish + Fete
Ooh, I have never heard of luxardo cherries, but I am loving the sound of these in cocktails. What an elegant but not too complicated way to doll up a drink for entertaining!
Monica | Nourish + Fete
Ooh, I have never heard of luxardo cherries, but I am loving the sound of these in cocktails. What an elegant but not too complicated way to doll up a drink for entertaining!
Kelly Anthony
I am loving the look of these! And they have seriously got me wanting to whip up a batch of cocktails!!
Kelly Anthony
I am loving the look of these! And they have seriously got me wanting to whip up a batch of cocktails!!
laurenpacek
Thank you, Kelly! Imho, a batch of cocktails is never a bad thing.
Dawn - Girl Heart Food
I just bought a whole bunch of cherries on sale ($1.99 per pound - what a deal, right?!!) so this recipe would be a perfect way to use some of them up! Bet these would be lovely in a cocktail 🙂
Dawn - Girl Heart Food
I just bought a whole bunch of cherries on sale ($1.99 per pound - what a deal, right?!!) so this recipe would be a perfect way to use some of them up! Bet these would be lovely in a cocktail 🙂
laurenpacek
I've done the research and can tell you that they are very lovely in a cocktail 😉
Corn pants
I basically used your recipe to make bourbon soaked cherries and they taste amazing. I just replaced the luxardo with bourbon. However, after a few days in the syrup I noticed that the cherries have taken on a strange, washed out color. They still taste good but don’t look so pretty. Has this been your experience? Maybe I need to reduce the syrup more or use a sweeter cherry?
laurenpacek
You know, I have noticed that they do fade a *little* in color. What kind of cherries did you use?
Rob
80 proof alcohol or above will always “ ghost “ colored fruits ... over time . The flavor is not really lost but the color of the fruit will whiten over time . A good example would be 30 day strawberry tequila. A pound of. strawberries and a 750ml bottle of white tequila. Soaked for 30 days produces an amazing infusion and the strawberries are stark white ! And the strawberries are yummy !
Rick
It’s because a transfer process happens when you use a spirit vs cherry sugar juice. All the color goes into the alcohol. All the impurities go into the cherries
Sher
never use water - use 100% cherry juice if you can find it (pomegranate juice if you have to) the color preserves the color of the cherries. I have made this recipe though and they taste NOTHING like a real Luxardo cherry - have never found a recipe that duplicates that.
Butterball
Luxardo brand cherries seem to be in a thick, dark syrup. Would reducing the liquid somewhat help with the imitating process?
laurenpacek
You could certainly give it a shot! I don't see why it wouldn't thicken up more if you cooked it longer and reduced the liquid.
Jim Ciarde
I’d just add 1/4-1/2 cup more sugar depending on how thick you want it to be
Thomas Marzigliano
Is it a 1lb measure of cherries before or after removing pits and stems?
laurenpacek
Excellent question. 1 lb of cherries *before* removing pits and stems.