#242 Cocktail: Ritz of New York

   This cocktail was invented by the famous Dale de Groff, also known as the King of Cocktails or King Cocktail
   The New York Times in 2015 called DeGroff "one of the world’s foremost cocktail experts", and wrote that his book "The Craft of the Cocktail" is considered an essential bartending reference. From 1987 to 1999 DeGroff rose to prominence in the Rainbow Room at Rockefeller Center in New York City. He is the founding president of the Museum of the American Cocktail in New Orleans, and a partner and consultant in the Beverage Alcohol Resource (BAR) group.

1 ounce cognac

1/2 ounce triple sec

2 dashes maraschino liqueur

1/4 ounce fresh lemon juice

chilled dry champagne

#192 Cocktail: Martinez

      Thought to be the ‘Father’ of the Martini, or at least acknowledged to have had a huge amount of influence on it, the Martinez’s origins belong in a cloudy haze of uncertainty.
      It most likely started life sometime in the 1860’s or 70’s, but is first known to have been published in O.H. Byron’s The Modern Bartender, in 1884. Byron’s succinct summary of the Martinez states that it is the “same as Manhattan, only you substitute the gin for whisky.” The difficulty in this very simple statement is that he gives two versions of the Manhattan and no suggestion of which the Martinez is to follow; both a dry and sweet Manhattan were recorded. In the years since, this has added greatly to the confusion. ( www.ginfoundry.com )

       The most recognized version of the classic recipe, as printed in an 1887 revised (and posthumously published) edition of Jerry Thomas’ book How To Make Drinks or the Bon Vivant’s Companion, substitutes Old Tom Gin for whiskey to create something approximating a gin Manhattan

      2 ounces gin

1 ounce sweet vermouth

1/4 ounce maraschino liqueur

Angostura bitters to taste

#186 Cocktail: Mary Pickford

     A Mary Pickford is a Prohibition Era cocktail made with white rum, fresh pineapple juice, grenadine, and Maraschino liqueur. It is served shaken and chilled, often with a Maraschino cherry. Named for Canadian-American film actress Mary Pickford (1892–1979), it is said to have been created for her in the 1920s by either Eddie Woelke or Fred Kaufmann at the Hotel Nacional de Cuba on a trip she took to Havana with Charlie Chaplin and Douglas Fairbanks. (Wikipedia)

2 ounces white rum

1 ounce pineapple juice

1/4 ounce maraschino liqueur

1 dash grenadine

#154 Cocktail: Hemingway Daiquiri

    Do not confuse this one with El Floridita.
  This cocktail was the Ernest Hemingway's favorite drink, that's why is called a Hemingway Daiquiri. A double Hemingway Daquiri is known as a Papa Doble and uses four ounces of rum rather than two.
    This Daiquiri is made without simple syrup, because as you know, Hemingway was a diabetic, so instead they used the maraschino liqueur to sweeten the drink.
     Is a summer cocktail (even if the summer passed already), with a taste of Cuba

“I drink to make other people more interesting.” –Ernest Hemingway

3 ounces light rum

1 1/2 ounce fresh grapefruit juice

1 1/2 ounce fresh lime juice

1 ounce maraschino liqueur

#114 Cocktail: El Floridita No.1

       The name of the cocktail comes from the place where it was invented, Floridita.
       Floridita or El Floridita is a historic fish restaurant and cocktail bar in the older part of Havana (La Habana Vieja), Cuba. It lies at the end ofCalle Obispo (Bishop Street), across Monserrate Street from the The National Museum of Fine Arts of Havana (Museo Nacional de Bellas Artes de La Habana). The establishment is famous for its daiquiris and for having been one of the favourite hangouts of Ernest Hemingway in Havana.
      Actually, this El Floridita cocktail is nothing else than a twist on the classic Daiquiri. With the maraschino liqueur added to the drink, the taste receives a richer and powerful flavor

2 ounces light rum

3/4 ounce fresh lime juice

1/2 ounce simple syrup

maraschino liqueur to taste

#103 Cocktail: Deadly Sin

  This cocktail is adapted from a recipe by Rafael Ballesteros of Spai, a member of DrinkBoy community board of cocktilians.
   The cocktail has a powerful hint of orange from the bitters and the orange twist dropped in the glass, which compliments the mellow taste of bourbon. I can say that the drink is a twist on classic cocktail, the Manhattan, by adding a tinny drop of maraschino liqueur and use less sweet vermouth.
    For the people who love the Manhattan, the Deadly Sin can be a nice alternative

2 ounces Bourbon

1/3 ounce sweet vermouth

1/2 maraschino liqueur

1 dash orange bitters

#89 Cocktail: Classic

      This is another Sidecar type of cocktail which in the original recipe, from Harry Craddock's book, is made with orange curacao, but in this one, Gaz Regan , replaced that ingredient with the triple sec.
      The drink is smooth and full of flavour. The maraschino liqueur adds  a lot of flavour to the cocktail and even if it's in a small quantity, you can feel it very powerful in the drink.
       I like it, cause I like the sidecar cocktail, so I think will go to my favorite list.

1 1/2 ounce brandy

1/2 ounce triple sec

1/2 ounce maraschino liqueur 

1/2 fresh lemon juice

#25 Cocktail: Beachcomber

       The drink was invented by bartender Trader Vic in 1948. It was reformulated later by Gary Regan, who added a little more maraschino liqueur.
  The drink has almost the same taste as the La Florida Daiquiri, but as the cocktilian rule says, if you change 1 ingredient, you created a new drink.

2 ounces rum

1 ounce triple sec

1/4 ounce maraschino liqueur 

1/2 fresh lime juice

#13 Cocktail: An Apple a Day

 I saw a lot of recipes on the internet for this cocktail, but none of them are using gin. This was adapted by Gary Regan from a recipe by Audrey Saunders, New York's Liberation Goddess and, as Gaz Regan says "is a complex potion that should be made with the exact quantities"

1 ounce Gordon's gin

1 ounce Sour Apple Pucker liqueur

3/4 ounce fresh lime juice

1/2 ounce simple syrup

1/4 ounce maraschino liqueur

1/2 ounce fresh grapefruit juice

#8 Cocktail: Aviation

      The Aviation cocktail was created by Hugo Ensslin, head bartender at the Hotel Wallick in New York, in the early twentieth century. The published recipe for the drink appeared in Ensslin's 1916 "Recipes for Mixed Drinks.
       Harry Craddock's influential "Savoy Cocktail Book" omitted the creme de violette, calling for a mixture of two-thirds dry gin, one-third lemon juice and two dashes maraschino liqueur.
  In my cocktail I tried to follow the original recipe using a violet liqueur

2 ounces dry gin

1/2 ounce maraschino liqueur

1/2 fresh lemon juice

1/4 violet liqueur (optional)