Cherry cordials are a popular candy with countless iterations today. Love it as we may, the comely cherry cordial has a hidden past. “Cordials” were essentially medicines, typically a tonic that alleviated maladies by, for example, stimulating the heart. But these were no mere medicines: they were alcohol-based, and so poignant, they were once considered aphrodisiacs. Even better, these botanically based cordials tasted good, which likely enhanced their popularity and widespread use.

How cordials the medicine became cordials, the drink we enjoy today, is obvious. The cordials, also known as liquors, served the well-to-do of the 19 th and 20 th centuries well. They were sweet, served in special well-adorned glasses, and thought to add finish to a good meal. But how did cordials the drink become cordials the candy? Excellent question. The early culprit was, no doubt, cherries. In the 1700s, the French were making “griottes” - sour griotte cherries encased in chocolate, and, possibly, kirsch. The “griottes” wound up in North America where Colonists added alcohol-based cordial to the sweet.

The early American cordial was made with crushed cherries, sugar syrup, and alcohol to create a truly high-test cordial so strong they could only drink it in small sips. To be fair, not all cordials contained alcohol. On newspaper article of 1896 described cordials with beet sugar as nourishing and strengthening. Quite clearly written by proponents of the anti-alcohol temperance movement they advised: “DO NOT USE LIQUOR.”

Gradually, as candy-making became easier and the chocolate smoother, the cherry cordial candy became just that – a candy. The alcohol-based cordial drinks never left the beverage scene, except, of course, during Prohibition. As for the cordial candy? This non-alcoholic sweet endures, taking on a whirlwind of iterations including the cordials True Treats’ customers love today.