Scientific Cherries


Ah, maraschino cherries. Now this is a funny one as, personally, those lasciviously red, liver-clenchingly sweet little (almost) fruits are rather dear to our heart. Living in the same land as hundreds and thousands, knickerbocker glories (just who was Knickerbocker? And what was his Glory?) and Coke floats, how can you not love the little blighters?

But, Corinthians 13:11 and all that “when I became a man” malarky…

So now here we stand: grown ups with complex palates (you try feeding Negronis and garlic-stuffed olives to 7 year olds) and complex interests to match. And when Darcy O’Neil popped this brain-warping gem of a recipe for homemade real maraschino cocktail cherries, we were all over it like felines on excessively-warmed metallic roofing.

Especially when you tie in that it:

a) requires ingredients like Malic Acid, Acid Phosphate, and a titillatingly simple late 19th Century recipe for homemade Maraschino;
b) involves a refreshing if concentration-spiking cursory tour of osmolarity (and not ‘osmorality’, which I originally wrote, and which etymologically would instead suggest a ‘thrusting ethicality’), pH balance and all sorts of chemical goodness;
c) is from the same chap who brought us Fix the Pumps – which just goes to show how perfectly suited he is for such modern revivals of childhood joys; and
d) is followed by a neat little discussion about fruit pips and cyanide poison.

Source: Art of Drink