The bleached and dyed neon red maraschino cherry has its roots in the NW (it was created at Oregon State in the 50s), so it’s only fitting that a local company would rescue the delectable garnish from its decades-long reputation as a sugary, artificial-tasting mess. Seattle-based Orasella uses only local cherries that are harvested, prepared, and preserved by hand and, according to traditional Italians recipes, steeps the fruit in real maraschino liqueur. The result is a garnish restored to its place of honor and tasting of real fruit, a sweet treat to find at the bottom of a rocks glass or atop a bowl of ice cream.