Once you taste these thick, chewy, nutty-tasting Maraschino cherries, it's hard to go back. Let's start with the liqueur they are submerged in.Made from an original Croatian 1821 recipe that was first created in Dalmatian convents, it's now produced in Italy by the fifth generation Luxardo family. This thick, dark nectar became an essential cocktail ingredient for the most discriminating bartenders and cocktail aficionados throughout the early 19th and 20th centuries.Mixologists today elevate Manhattans, whiskey sours, and countless other concoctions with Luxardo syrup, which is made by distilling the sour Marasca cherry's leaves, stems, pits, and skins. The ratio of liqueur to meaty Marasca cherries is 50/50, meaning you got a lot of fruit in each jar. No preservatives or thickening agents of any type are used and the color is all natural. Luxardo Marschino Cherries are also a great garnishes for pies, cheesecakes, fruit tarts and other desserts.