Mary Pickford Recipe

By
Paul Clarke
Paul Clarke
Paul Clarke blogs about cocktails at The Cocktail Chronicles and writes regularly on spirits and cocktails for Imbibe magazine. He lives in Seattle, where he works as a writer and magazine editor.
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Updated August 09, 2018
20091009-marypickford.jpg

Mary Pickford herself. [Photograph: wikipedia.org]

Among the drinks that Gourmet selected from its archives to highlight the magazine's almost 70 years in print (now sadly cut short), one has a name as well as a character that spins the clock back to the early 20th century: Mary Pickford.

Appearing in Gourmet in 1943, the Mary Pickford was, obviously, named for the silent film star and co-founder of United Artists. Created by legendary Havana bartender Eddie Woelke, the Mary Pickford is a liquid tribute to this pioneering film actress.

While you might expect a drink named for America's Sweetheart (despite the fact that she was Canadian) to pack as much wallop as a Shirley Temple, the Mary Pickford is a curious sort of proto-exotic drink, made with rum, pineapple juice and grenadine, with a bit of mystery added through the inclusion of maraschino liqueur.

Recipe Details

Mary Pickford Recipe

Prep 5 mins
Total 5 mins
Cook Mode (Keep screen awake)

Ingredients

  • 2 ounces light rum
  • 1 ounce pineapple juice
  • 1 teaspoon grenadine
  • 1 teaspoon maraschino liqueur

Directions

  1. Combine ingredients in a cocktail shaker and fill with ice. Shake well and strain into a chilled cocktail glass. Garnish with a cherry.

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