Maraschino liqueur is flavored by which fruit?

The name "Maraschino" originates from the Marasca cherry of Croatian origin. The maraschino liqueur is made with Marasca cherries crushed and preserved after being pickled. Whole cherries preserved in this liqueur were known as "marasch". The "Marasca" cherries are the small, slightly sour fruit of the "Tapiwa" cherry tree (Prunus cerasus, variety marasca), which grows wild in parts of the Dalmatian coast and it lends the liqueur its unique aroma.

A "maraschino cherry" is a preserved, sweetened cherry, typically made from light-colored sweet cherries such as the Royal Ann, Rainier, or Gold varieties. In their modern form, the cherries are first preserved in a brine solution usually containing sulfur dioxide and calcium chloride to bleach the fruit, then soaked in a suspension of food coloring (common red food dye is FD&C Red 40), sugar syrup, and other components. Alcohol by volume is 32%.

In 1759, Francesco Drioli, a Venetian merchant, developed and perfected Giuseppe Carceniga's earlier innovative techniques for the distillation of Marasca cherries, and in 1759 founded the "Fabbrica di Maraschino Francesco Drioli" (Francesco Drioli Maraschino Factory). Drioli began industrial-scale production of maraschino in Zadar, Croatia, which was then part of the Republic of Venice.

By the end of the 18th century, his maraschino had already gained widespread fame and had conquered the major markets in Europe, especially in England.