Classic cocktails make their way to bar menus due to their vast appeal in flavor and in some cases notoriety in name. The American Drink Book by S.S. Field lists the Mary Pickford cocktail in the section, The 100 Greatest American Drinks. The book attributes the simplicity of the Mary Pickford recipe as the reason for this particular cocktail’s survival since its creation in the 1920’s. The book goes on to read, “the affinity of pineapple juice to rum is one of the beautiful love stories in the world of libations. The juice should be fresh, of course.”
Few and easy to find ingredients are certainly part of the appeal of this drink. Perhaps it is also one of the reasons the Mary Pickford pops up on more and more cocktail menus. Don’t wait to find this gem on a bar menu though. Make it at home tonight.
Modern versions of the Mary Pickford calls for 2 ounces light rum, 2 ounces pineapple juice, 1 teaspoon grenadine and 1 teaspoon maraschino liqueur with maraschino cherry garnish. That recipe makes an awesome drink. But I had the chance to sample an adapted version at the Diageo VIP Cocktails through the Decades Cocktail Hour at Tales of the Cocktail in New Orleans in 2010.
Adapted creation by Bryan Dayton, Frasca Food & Wine, Boulder, CO
1-1/2 Oronoco Rum
1 ounce Fresh Pineapple Juice
1 teaspoon Luxardo Maraschino Liqueur
1 teaspoon Employees Only Grenadine
Maraschino Cherry Garnish
Place all ingredients in mixing glass with ice. Shake until well chilled. Strain into a chilled cocktail glass. Garnish with maraschino cherry.
The American Drink Book mentioned earlier lists the Mary Pickford recipe as 2 ounces light Puerto Rican Rum, 3/4 ounces Pineapple Juice and 3 dashes Grenadine.
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Cheri Loughlin is the Omaha writer and photographer behind www.intoxicologist.net and author of Cocktails with a Tryst: An Affair with Mixology and Seduction. You can email Cheri with comments and questions at firstname.lastname@example.org.