americandrink:

The fruit that made Oregon famous¹

By the early 1900s, maraschinos were all the rage in the United States, largely bobbing around in cocktails like the Manhattan. A New York Times story from Jan. 2, 1910, captured the nation’s maraschino-cherry mania: “A young woman engaged a room at a fashionable hotel and, after ordering a Manhattan cocktail, immediately sent for another. Soon she was ordering them by the dozen. The management interfered and someone was sent to expostulate with her; also to find out how she had been able to consume so many cocktails. She was found surrounded by the full glasses with the cherry gone.”

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Professor Ernest H. Wiegand

Remember that name for he is partly responsible for the up-fucking of mixed drinks. By developing the method for brining cherries to replicate the firmness of the Italian varieties, the Oregon State University professor effectively killed the fancy cherry import industry. Over the years, food manufactures have followed that original process and applied enough Red #40 to trigger behavior problems in kids.²

Stop buying those so called maraschino cherries for your cocktails. The candy-colored cherry zombies were fine when you were a kid but you’re an adult. Hell, I bet you dress like, eat like and make dick jokes like an adult. Unless you’re this guy, why not garnish like you’re all growed up?

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