Mary Pickford Cocktail
Ingredients
- 2 oz Light gold rum
- 1 1⁄2 oz Pineapple juice
- 1⁄6 oz Luxardo Maraschino liqueur
- 1⁄6 oz Monin Grenadine Syrup
Method
Glass:
Photographed in an UB Coley Coupe Gold 6oz
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of Luxardo Maraschino Cherry.
Method:
- SHAKE all ingredients with ice.
- FINE STRAIN into chilled glass.
Garnish:
- Garnish with maraschino cherry.
Nutrition:
One serving of Mary Pickford Cocktail contains 180 calories
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. 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.
Review:
When made correctly, this pale-pink cocktail has a perfect balance between the fruit flavours and the spirit of the rum.
