Garnish:
Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into chilled glass.
| 2 fl oz | Gold rum (1-3 years old mellow light) |
| 1 1/2 fl oz | Pineapple juice (freshly extracted/pressed/squeezed) |
| 1/6 fl oz | Luxardo Maraschino liqueur |
| 1/6 fl oz | Grenadine/pomegranate syrup (2:1) |
Read about cocktail measures and measuring.
Review:
When made correctly, this pale-pink cocktail has a perfect balance between the fruit flavours and the spirit of the rum.
History:
Created in the 1920s (during Prohibition) by Fred Kaufman at the Hotel Nacional de Cuba, for the silent movie star and wife of Douglas Fairbanks.
Mary was in Cuba filming a movie with her husband and his best friend, Charlie Chaplin, and this is recounted on page 40 of Basil Woon's 1928 book When It's Cocktail Time in Cuba, "The Mary Pickford, invented during a visit to Havana of the screen favourite by Fred Kaufman, is two-thirds pineapple-juice and one-third Bacardi, with a dash of grenadine. Both cocktails [The Presidenté is also mentioned] are sweetish and should be well shaken. The pineapple juice must be fresh-squeezed." Thus it would appear that the dash of maraschino liqueur, now viewed as an essential ingredient, is a later addition to the Mary Pickford.
Nutrition:
One serving of Mary Pickford Cocktail contains 180 calories.
Alcohol content:
- 1.5 standard drinks
- 17.95% alc./vol. (35.9° proof)
- 20.6 grams of pure alcohol
Join the Discussion
... comment(s) for Mary Pickford Cocktail
You must log in to your account to make a comment.