As for the non-alcoholic beverages, Maraska makes all kinds of juices and syrups. This a relatively new activity, but with over a dozen flavors across in multiple products and brands, it represents a substantial part of their business. Of course, this includes Marasca cherry juice and syrup. There’s rakija, too. And Slivovica, plum brandy, which also counts among the national drinks, though Maraska doesn’t sell a lot of it domestically because nearly everyone in Slavonia makes their own at home! As a result, anyone in Croatia with a Slavonian connection buys the homemade stuff, and only tourists and the occasional Dalmatian or Istrian buy industrial slivovica. The rest is exported to the German and US markets. In addition to slivovica, Maraska makes a Bartlett pear brandy, a grape pomace brandy (komovica), and a grape pomace brandy macerated with Dalmatian herbs (travarica). Founded in Dijon, Burgundy, in 1874, Gabriel Boudier Guignolet is currently run by the Battault family. The family still uses the original recipes for their liqueur and spirits. The brand became renowned when it was the first to offer a Saffron Gin to the world. The most popular dessert in Croatia is probably pala ? inke, or pancakes. These can be served many different ways, such as filled with plum jam or a walnut and cream mixture, or simply sprinkled with lemon juice and sugar. Fritule are small doughnuts that are always made for Christmas and Easter in the coastal areas of Croatia. These are often served as a welcome to the celebration along with a shot of rakija, a brandy made from wine or pressed grapes. Strudel and knedle (dumplings filled with cherries or plums) are also popular desserts, and walnut and poppy seed roulade is a much-loved classic often seen in Croatian households.

On this point see: Giorgetta Bonfiglio Dosio, La fabbrica di maraschino Francesco Drioli (1759–1943), Inventario dell' Archivio, cit. e cit in bibl. While Maraschino is clear, cherry Heering has a bold red color. Overall a good substitute but significantly sweeter than the original. Cherry Brandy

Let’s take Maraschino for instance. Zadar Maraschino benefits from a European Protected Geographical Indication (PGI), which requires producing within the three Dalmatian counties that stretch roughly from Zadar to Makarska, and following a specific production process. The fruits are fermented, macerated in grain alcohol, and distilled in the first room. In parallel, the stems and leaves are macerated and distilled, producing a more bitter and sour spirit. At first, both distillates are poured into separate tanks in the second room. Next, the distillates are blended and remain in storage tanks first to rest (the alcohol content at this stage is around 61-64%), then to wait until demand requires bottling a new batch (e.g., there’s not much demand for souvenir bottles outside of the tourist season). The Maraschino is made once a year, beginning right after the harvest, and the whole process takes about 6 months (including resting time), so the distillate blend waits for additional demand, then the remaining ingredients (such as sugar) are added, and the finished Maraschino heads for bottling. The Maraschino that hits the shelves, then, is between half a year and a year and a half old. While Luxardo still is the most popular and doubtlessly one of the best brands to sell Maraschino liqueur, you can find quite a large selection of this cherry liqueur in liquor stores today. Sweet stewed cherries on the opening become richer and more decadent mid-palate. The finish is sweet and smooth, with a faint almond bite. Best Served

The red fruit (unstoned to add to flavour) is fermented in oak barrels before sugar and alcohol complete the recipe. It tastes sweet and rich, and you’ll notice distinct almond undertones both in the bouquet and on the palate. These come from the stones. How to drink Guignolet

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Manda Maraschino, produced by the famous Bibich Winery in Skradin. Bibich actually makes two different maraschinos (the other one called Sv. Donat), but I don’t know what distinguishes one from the other. This one, Manda maraschino, isn’t a Zadar maraschino, although Skradin is technically located in the protected geographical area. The ingredients listed on the bottle are Marasca cherry distillate, Marasca cherry, sugar, water. The label also shows an alcohol content of 32% and a sugar content of 200 g /l. So compared to Maraska, it’s got no grain alcohol, significantly less sugar, and no natural flavors. It is unclear to me what role the Marasca cherry (the second ingredient in the list) plays: cherry distillate is already the main ingredient, and since the liqueur is clear, the cherries can’t have been macerated in it.

A taste of the Mediterranean with a distinctive red colour and a small percentage of alcohol. Try on its own or pour over a fruit salad and ice cream - this is simply delicious! The perfect welcome drink, excellent served with or without ice. This tasting is a bit less thorough: I’m only comparing two products, both from Maraska. I’ve already mentioned that Maraska produces several cherry liqueurs in addition to maraschino. Unlike Zadar’s favorite child, they’re meant to deliver straight cherry flavor. Dozens of countries product similar products, but I wanted to gauge the difference between two Maraska offerings specifically: On this point see: Francesca (Didi) Salghetti-Drioli, Echi delle vicende belliche nell' Archivio Salghetti-Drioli, in Acta Concordium, 4, supplemento a Concordi, 3, Rovigo 2007, cit.in bibl An original fruit liquor produced from authentic dalmatian marasca cherries, characterised by a sweet taste, moderate density and distinctive red color. On this point see: Antonio Teja, La fabbrica di maraschino F. Drioli all'epoca del suo fondatore (1759–1808), la sua importanza nel quadro dell'industria zaratina dei rosoli, cit. e cit.in.bibl.The main surprise in this description is that Maraschino isn’t just the product of the distillation of cherries, like I was left to assume so far – it can also contain a hefty amount of grain alcohol! And in some circles, grain alcohol is a bad word (it’s the difference between a Johnnie Walker and a Talisker, for example). The traditional Cherry Brandy Liqueur. My host at the distillery called it “alcoholized cherry juice,” and it’s been produced since the 19th century. This isn’t really a brandy in the usual sense, i.e. a fruit distillate or eau de vie. The ingredients are once again conveniently listed on the bottle: sugar, water, alcohol, Marasca cherry juice, Marasca cherry distillate, natural aromas. 31% alcohol. Tradition holds that the first recipe for a liqueur made with Marasca cherries dates from the 16th century. The spirit, called ros solis, is produced by Dominican monks and used mainly as a medicine. Meanwhile, in Yugoslavia, the new communist government decides to rebuild one factory. All assets from the old operations, including some equipment and machinery that hasn’t been destroyed in the war, are confiscated by the state, and in 1946 the former liqueur heavyweights are consolidated into a single state enterprise called Maraska. The old Luxardo building, almost totally ruined by the Allied bombs, is rebuilt exactly as it was before and becomes the new company’s plant. Soon, the Yugoslavs are producing and selling their own version of Maraschino liqueur, using Francesco Drioli’s original recipe.

Tolomeo, Rita; Drioli, Francesco (1992), in: Dizionario Biografico degli Italiani (41), Roma: Istituto della Enciclopedia Treccani, sub voce Drioli, Francesco, pp. 700-701. Throughout history, Croatia has been at the crossroads of many cultures and cuisines: from the Habsburg Empire with its layered pastries rich with cream, chocolate and custard; the Mediterranean with its figs and deep-fried treats; to the mystical flavours of the east filled with the aroma of heady spices. With so many influences it’s hard to determine which desserts actually originated in Croatia. However, we can be sure that the maraschino liqueur of Zadar is definitely one of our own contributions to the world’s great pastry shop. On this point see: Antonio Teja, La fabbrica di maraschino Francesco Drioli all'epoca del suo fondatore (1759–1808), la sua importanza nel quadro dell' industria zaratina dei rosoli, Genova 1938, S.A.I.G.A, cit. in bibl. The square greenish bottles were supplied by Murano glass factories and in the early 19th century the straw cover (known as a "fiasco") was introduced. This was a typical Venetian method for transporting bottles on long sea voyages and would come to define the brand over the years. [8] Following the restoration of Italian sovereignty in the Veneto, Giuseppe's son Francesco Salghetti-Drioli was instrumental in founding a glass factory in Zadar, bringing skilled workers from Murano and becoming its first president. [9] Girolamo Luxardo Maraschino Originale Liqueur The other quintessentially French orange liqueur also comes in an unmistakable bottle, although this one’s round. But like Cointreau, it carries a ribbon (red) and wax seal. Grand Marnier also turns out to be more or less contemporary with Cointreau since its recipe was perfected in 1880 in Neauphle-le-Chateau, just outside Paris.

Maraska d.d (consolidation - after Yugoslavian occupation - of the three most famous Zadar liqueur factories, “Excelsior Girolamo Luxardo”, “Romano Vlahov” and “Fabrica maraschino Francesco Drioli S.A.”, appeared in late December 1946 with a name “Maraska” factory of liqueurs, chocolate and candy Zadar.) [21] This cherry liqueur is then left to age in oak casks for a minimum duration of three years. On The nose The B52 also counts as one of the most famous and original – its three bands of coffee liqueur, Irish cream and Grand Marnier certainly stand out on the bar counter