Mary Pickford Cocktail

Difford's Guide
User Rating (15 ratings)

Serve in a

Coupe glass

Photographed in an

UB Coley Coupe Gold 6oz

Garnish:

Luxardo Maraschino cherry

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

2 fl oz Bacardi Gold rum
1 1/2 fl oz Pineapple juice (fresh pressed)
1/6 fl oz Luxardo Maraschino liqueur
1/6 fl oz Giffard Grenadine syrup
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Review:

When made correctly, this pale-pink cocktail has a perfect balance between the fruit flavours and the spirit of the rum.

Gentle
Boozy
Sweet
Dry/sour

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:

There are approximately 165 calories in one serving of Mary Pickford Cocktail.

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Makes a minimum of ... cocktails
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* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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