They tend to sell in very small amounts, their main purpose being to occupy more shelf space with the brand, thereby helping to sell more of the main, unflavored product. It's a popular ingredient in the bar and essential in a number of drink recipes, particularly classic cocktails. Introduction by Giorgetta Bonfiglio Dosio, Francesca (Didi) Salghetti-Drioli, Rita Tolomeo, (Fonti e strumenti per la storia d' impresa nel Veneto), Cittadella, Biblos, 1996, cit in bibl. The region is also the main source for marasca cherries as they don't have quite the same taste when grown elsewhere.

The distillery began producing Genever, a Dutch-styled Gin, and by the turn of the 19th century, they started making liqueurs. Pelinkovac is consumed chilled with a slice of lemon, or with lemon juice, or, for those who really like sugar and bitterness, mixed with tonic (the Croatian version of the BeTon cocktail). The number of employees in the local factories rises sharply, reaching for example 500 to 600 workers during high season at the Drioli factory.These are often served as a welcome to the celebration along with a shot of rakija, a brandy made from wine or pressed grapes. They’re combined with a distillate made from tart Montmorency cherries and coriander for a truly standout maraschino. The juice from a jar of maraschino cherries is also sweeter and it is not a recommended substitute for maraschino liqueur. However, the number of brands joining the market grows constantly, and there is quite some worthy competition. 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.

This coincides with a boom in alcohol production in Zadar, and by the late 18th century the city is home to a dozen distilleries making over 35 liqueurs, the most famous of which is Maraschino. Maraska sells the place (which will remain empty for many years and is now rumored to become a luxury hotel) and moves to a new location near the highway, leaving behind most of the old machinery and installing a brand new production line. Spa, Luca Guidobaldi, Il Commento, Il Diritto industriale, Bimestrale di dottrina e giurisprudenza sulle creazioni intellettuali e sulla concorrenza, 1/2015, p. In Croatia we like to save the best until last and, of course, every great meal needs its sweet ending.The Tapiwa cherry tree grows wild along the Adriatic Sea coast and produces small, sour marasca cherries.

Storia straordinaria del famoso liquore di Francesco Salghetti-Drioli nato a Zara nel 1759 e rinato a Mira dopo la tragedia dalmata, in Rive, uomini, arte, natura, Quaderno di studi della Riviera del Brenta, Mira (Venezia) 2003, cit. In parallel, the stems and leaves are macerated and distilled, producing a more bitter and sour spirit.The reason is simple: It adds a delicately sweet and fruity note of cherry without being overly sweet. Luxardo would eventually move the distillery to northern Italy in 1947 but continues to use the original recipe.