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Mary Pickford

The Mary Pickford is a low-proof cocktail, which makes it a great choice for those who want to enjoy a delicious drink without getting too tipsy. The equal pour of pineapple juice and rum helps to balance out the sweetness of the grenadine and Maraschino liqueur, resulting in a refreshing and flavorful drink. It’s no wonder that the Mary Pickford has remained a popular classic cocktail for nearly a century.

Fresh cocktail glass on glass table in night club restaurant. Alcohol cocktail drink, close-up. Retro alcoholic beverage

The Mary Pickford was created during the Prohibition era and named after the famous Hollywood actress Mary Pickford, who was known for her sweet personality and blonde hair. Whether you’re fan of classic cocktails or just looking for a new drink to try, the Mary Pickford is a must-try. With its sweet and refreshing flavor, it’s the perfect drink to enjoy on a warm summer evening or at your next cocktail party.

History

The Mary Pickford cocktail is said to have been created in the 1920s in Cuba in honor of the Canadian-American film actress Mary Pickford, who was visiting the island along with her husband Douglas Fairbanks and Charlie Chaplin while they were making a movie there. The drink was named after her due to her popularity at the time. The most common story is that the cocktail was created by either Eddie Woelke or Fred Kaufman at the Hotel Nacional de Cuba.

Mary Pickford cocktail, consisting of rum, maraschino liqueur, pineapple juice and grenadine, garnished with a maraschino cherry

During the Prohibition era, many Americans traveled to Cuba to drink and party, and the Mary Pickford cocktail became popular among them. The cocktail is a rum-based drink that also includes pineapple juice, grenadine, and maraschino liqueur. It was a favorite among Hollywood’s elite during the 1920s and 1930s.

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In 1928, the cocktail was first mentioned in Basil Woon’s book, “When It’s Cocktail Time in Cuba.” The book included several cocktail recipes that were popular in Cuba during the Prohibition era. The Mary Pickford cocktail was one of the most popular cocktails of the time and was often served alongside other popular Cuban cocktails such as the El Presidente.

How to Make It

Fresh cocktail glass on glass table in night club restaurant. Alcohol cocktail drink, close-up. Retro alcoholic beverage

Mary Pickford

Yield: 1
Prep Time: 5 minutes
Total Time: 5 minutes

Making a Mary Pickford Cocktail is easy and can be done in just a few simple steps. Here is how you can make this classic rum cocktail:

Ingredients

  • 2 oz white rum
  • 2 oz fresh pineapple juice
  • 1 tsp Grenadine
  • 1 tsp maraschino liqueur
  • Garnish: Luxardo maraschino cherry or cocktail cherries

Instructions

  1. Fill a cocktail shaker with ice.
  2. Add 2 oz of white rum, 2 oz of fresh pineapple juice, 1 tsp of grenadine, and 1 tsp of maraschino liqueur to the shaker.
  3. Shake the mixture vigorously for about 15 seconds.
  4. Strain the cocktail into a chilled cocktail glass.
  5. Garnish with a Luxardo maraschino cherry or cocktail cherries.

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Variations

The Mary Pickford cocktail is a classic rum cocktail that has been enjoyed for almost a century. Over the years, bartenders have put their own spin on the classic recipe, resulting in a range of delicious variations. Here are a few variations of the Mary Pickford cocktail that you can try:

See also  Scofflaw

El Presidente

The El Presidente is a variation of the Mary Pickford cocktail that was created in Cuba during Prohibition. This variation swaps out the pineapple juice for orange curaçao and adds a dash of grenadine. 

Charlie Chaplin

The Charlie Chaplin is a fruity variation of the Mary Pickford cocktail that was named after the famous silent film actor. This variation uses apricot brandy instead of maraschino liqueur and adds a splash of lime juice. The result is a sweet and tangy cocktail that is perfect for sipping on a warm summer day.

Hotel Nacional

The Hotel Nacional is a variation of the Mary Pickford cocktail that was created at the Hotel Nacional de Cuba in the 1930s. This variation uses fresh pineapple juice instead of canned pineapple juice and adds a dash of lime juice. It also uses a mixture of light and dark rum, giving it a more complex flavor profile.

Savoy Cocktail Book Variation

The Savoy Cocktail Book is a variation of the Mary Pickford cocktail that was first published in 1930. This variation uses equal parts pineapple juice and orange juice and adds a splash of grenadine. It also uses gin instead of rum, giving it a completely different flavor profile.

Luxardo Cherry

The Luxardo Cherry variation of the Mary Pickford cocktail uses Luxardo Maraschino cherries as a garnish instead of a maraschino cherry. This gives the cocktail a more sophisticated flavor and elevates it to a more upscale level.

Mary Pickford
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