Mary Pickford Cocktail

Rate this recipe (8 ratings)

Ingredients

Barware

Martini glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

160 calories
Mary Pickford Cocktail image

Serve in

Martini glass

Garnish:

Luxardo Maraschino cherry

How to make:

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

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Bacardi Carta Blanca light rum
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Fresh pressed pineapple juice
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Giffard Grenadine Syrup
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Luxardo Maraschino liqueur

Comment:

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

About:

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 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 a dash of maraschino liqueur is a later addition.

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