Tag Archives: maraschino



1½ ozs. rum
½ oz. lime juice
½ oz. Triple Sec
¼ teaspoon maraschino liqueur
Shake well with ice. Strain into prechilled sugar-rimmed cocktail glass.

Since this recipe didn’t specify any specific kind of rum, I whipped out my bottle of Ron de Jeremy. I also used Meaghers Triple Sec, and Luxardo maraschino. I only rimmed half the glass so I could taste it without the extra sugar.

This was really nice! I was surprised by how well the maraschino stood out – the drink starts out all citrus and rum, but slides into the maraschino flavour at the finish. I didn’t find the sugared rim as off-putting as I usually do, either-  it just added a little extra sweetness whenever I wanted.

There are a lot of variations of the Beachcomber out there, many involving being served over crushed ice. I’m glad the Playboy one is served up, since I don’t think the flavour would stand up to any extra dilution. I’ve seen mentions of possible earlier dates, but the first concrete citation for this drink that I know of is from “Trader Vic’s Bar-Tender’s Guide” from 1947.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.


Vermouth Maraschino

Vermouth Maraschino

Vermouth Maraschino
2 ozs. dry vermouth
½ oz. maraschino liqueur
½ oz. lemon juice
2 dashes orange bitters
1 maraschino cherry
Shake […] well with ice. Strain over large ice cube in prechilled old-fashioned glass. Garnish with cherry.

For this recipe I used Noilly Prat vermouth, Luxardo maraschino, and Victoria Spirits Twisted & Bitter orange bitters. I garnished it with a homemade brandied cherry.

This was quite good. A little bit on the sour side, but in a good way. The vermouth dominates, so this isn’t one for the haters, but it’d be a good starter vermouth drink for those just beginning to acquire a taste.

This cocktail doesn’t show up in any of my other books. The only recipe I can find online is at CocktailDB, and it’s identical except it is served in cocktail glass instead. It’s a pretty classic cocktail style, though, like a Casino but with vermouth in place of the gin.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.

Frosty Dawn II

Just for fun, and because we happened to have a bottle of white wine open for dinner, I thought I’d try making the other version of the Frosty Dawn that’s floating around out there (for example, from here, but the recipe is repeated on any number of sites and in at least one book I own).

Frosty Dawn Cocktail
4 ozs. light rum
4 ozs. orange juice
1 oz. white wine
1 oz. maraschino liqueur
Mix all ingredients together in a highball glass, and serve.

First thing is, I halfed the recipe. A 10 ounce cocktail with 4 ounces of rum seemed a bit extreme to me. Halving it makes 5 ounces, which would fit nicely in a highball over ice. I went with Bacardi, an organic Valencia orange, Jackson-Triggs Chardonnay, and Giffard maraschino.

It wasn’t all that bad. Light and refreshing, and all the flavours blended well but also stood out enough to impart some character. Not as good as the original Frosty Dawn, but definitely drinkable.

Frosty Dawn Cocktail

Frosty Dawn

Frosty Dawn Cocktail
1½ ozs. light rum
1 oz. orange juice
½ oz. Falernum
¼ oz. maraschino liqueur
Shake well with ice. Strain over rocks in prechilled old-fashioned glass.

I went with Bacardi, Seville oranges, homemade Falernum (Kaiser Penguin’s recipe), and Luxardo Maraschino, and garnished with an orange twist. I scaled the drink up a bit, as well, since I got 40 ml of juice from my orange (so 60 ml rum, 40 ml OJ, 20 ml Falernum, 10 ml maraschino).

I chose to start with this recipe mainly because I had a batch of Falernum looking for a use. I also had recently come across some Seville oranges, which are a nice change from the ubiquitous Navel.

I really enjoyed this drink. All the flavours balance and blend well, but still keep their identities. Everyone I’ve made it for so far liked it, too. I think this one will go into regular rotation, at least for those times I have Falernum in the fridge.

The earliest version of this recipe I’ve found so far is from The Webtender Wiki, and is dated 1954:
1954, “Frosty Dawn”, Albert Carillo.

  • 7 parts Puerto Rican Rum,
  • 2 Parts Falernum,
  • 1 part Maraschino,
  • 1 oz Orange Juice

If you assume that the ‘parts’ add up to 2 ozs (60 ml), then this comes to 42 ml rum, 30 ml OJ, 12 ml Falernum, 6 ml Maraschino; pretty darn close to the Playboy proportions.

In digging around (mostly online) I found a really common variation that didn’t make a lot of sense to me: 4 oz rum (white), 1 oz maraschino liqueur, 1 oz white (or sometimes red) wine, 4 oz orange juice. It’s clearly based on the same original recipe, but the change from Falernum to wine was odd (not to mention that that is a LOT of rum). Then I found a recipe that specified that the wine should be Falerno del Massico and everything clicked into place. At some point someone came across the recipe and didn’t know what Falernum was. Assuming the it must mean Falerno del Massico, the substitution was made and the proportions changed to suit the new ingredient. There are also a few recipes floating around out there that use the wine-variant proportions, but have changed the wine back to Falernum.

I also found one book that had the name as ‘Frothy Dawn’, which I assume must be a typo, since there really isn’t anything frothy about this drink.

Edit: I did some digging on the name mentioned in the 1954 recipe (as I was unsure if he was the creator of the drink or just someone who submitted the recipe to the newspaper) and found this article, which states that in 1959 Albert Carrillo won a prize for his Honeymoon Cocktail. This drink (not to be confused with the more common applejack-based Honeymoon) contains 1 oz brandy, 1 oz orange juice, ¼ oz Cointreau, ¼ oz Falernum. This is similar enough to the Frosty Dawn that there is little doubt in my mind that Carrillo was the creator of the Frosty Dawn as well.

This post is part of my project to make, and where possible improve upon, all the cocktails in “Playboy’s Host and Bar Book” from 1971.