Brandied cherries are essential for a proper Casino, but finding them is surprisingly difficult.
The normal variety I use are quite large and though they taste great, they can get mushy, which is hardly the way you want to cap off a quality cocktail. Griottines are smaller, and quite tart. Macerated in Kirsch liqueuer, these wild Morello cherries are different than other brandied cherries and — of course — miles away from cloyingly sweet Maraschino cherries. Keep the sourness in mind if you use them in cocktails, but I found them quite delightful in the aforementioned cocktail and as a garnish to a Kir Royale.