Mary Pickford

A pale-pink Prohibition-era sour from 1920s Havana, the Mary Pickford folds white rum and fresh pineapple juice around maraschino liqueur and a touch of grenadine — tropical and lightly sweet, with maraschino's faint almond-and-cherry edge keeping it from cloying. Named for the silent-film star, it was reportedly created for her at a Havana hotel bar, credited variously to bartenders Eddie Woelke and Fred Kaufmann, and first appeared in print in Basil Woon's 1928 guide before reaching The Savoy Cocktail Book in 1930.

RefreshingTropicalClassic

Ingredients

  • 1.5 ozWhite Rum
  • 1.5 ozPineapple Juice(fresh)
  • 0.25 ozMaraschino Liqueur
  • 0.25 ozGrenadine

Garnish: Maraschino Cherry

Preparation

Shaken · Coupe · None

  1. 1.

    add

    Combine white rum, fresh pineapple juice, maraschino liqueur, and grenadine in a shaker.

  2. 2.

    shake

    Add ice and shake well until thoroughly chilled and the fresh pineapple juice has frothed.

  3. 3.

    strain

    Double-strain into a chilled coupe, served straight up without ice.

  4. 4.

    garnish

    Garnish with a maraschino cherry.

Flavor Profile

fruity
54%
sweet
44%
dilution
28%
viscosity
18%
body
15%
sour
13%
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