The Bobby Burns was first featured in the book 1700 Cocktails for the Man Behind the Bar with 3 variations. A combination of Scotch whiskey, sweet vermouth and a liqueur – no. 1 calls for Dom Benectine, no. 2 calls for Maraschino liqueur and no. 3 calls for Drambuie.
I like to refer to the Fancy Free cocktail as the lazy man’s maraschino Old Fashioned. Built in the glass with a half measure of Luxardo Maraschino liqueur.
First created by Enzo Enrico of Milk and Honey, New York City in 2003. The Red Hook has strong similarities to a classic Manhattan and was also inspired by the Brooklyn cocktail.
The Dovetail was created by Andy Chu of the Everleigh and is a twist on a classic Hemingway Daiquiri. The maraschino liqueur is bumped up and the rum is traded for tequila!
The infamous Cuban bar, La Floridita, tweaked the original Papa Doble recipe over time. Fresh grapefruit juice and maraschino liqueur were added to create the Hemingway Daiquiri.
The Improved Whiskey Cocktail is a surprisingly smooth mix of rye whiskey (preferably Rittenhouse Bonded Rye Whiskey), Luxardo Maraschino liqueur, a touch of sugar and Angostura Bitters.
The Barong Zombie cocktail is strong & rich. First created in 2015 and features on the drinks menu at Potato Head in Bali, Indonesia.
The botanicals in the sweet vermouth enhances the sweeter-style Old Tom gin. The addition of maraschino liqueur and orange bitters rounds out the drink.
A tonne of herbal notes from the always-dominant Green Chartreuse yet balanced with the maraschino & fresh citrus. First created around the Prohibition era and recently revived by a Seattle bartender.
Bartender Eddie Woelke fled to Cuba during the Prohibtion Era. He created some well-known classic cocktails, namely the El Presidente and the Mary Pickford.