Mary Pickford
White rum, pineapple, maraschino and grenadine. Named after the silent film star.
Shaken · Coupe · Medium · about 3 minutes · about 15% ABV
Ingredients
- 45 ml White rum
- 45 ml Pineapple juice
- 7.5 ml Maraschino liqueur
- 5 ml Grenadine
- Cocktail cherry (garnish)
Method
- Chill the glass
- Pour 45 ml white rum into the shaker
- Pour 45 ml pineapple juice into the shaker
- Pour 7.5 ml maraschino liqueur into the shaker
- Pour 5 ml grenadine into the shaker
- Add ice
- Shake hard
- Strain
- Garnish
About the Mary Pickford
Created in Havana in the 1920s and named after the silent film star Mary Pickford. It is often credited to bartender Eddie Woelke or Fred Kaufman.
The spirit-forward family. This is a spirit-forward drink, made mostly of spirit and liqueur with no juice to soften it. Drinks like this were the heart of the golden age of cocktails, from the 1860s to Prohibition in 1920, and many were collected in Harry Craddock's Savoy Cocktail Book (1930). Stir them cold and serve them small.
Mary Pickford FAQ
What's in a Mary Pickford?
45 ml white rum, 45 ml pineapple juice, 7.5 ml maraschino liqueur, 5 ml grenadine, garnished with cocktail cherry.
How strong is a Mary Pickford?
About 15% ABV once mixed with ice, which is 1.5 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Mary Pickford?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Mary Pickford in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
