Mary Pickford
Havana rum and pineapple.
White rum and pineapple juice in equal parts, with a touch of maraschino and a few drops of grenadine for its pink hue. A smooth, fruity cocktail born in Prohibition-era Cuba.
- IBA · The Unforgettables
- Aperitif
- Shaken
- Glass
- Cocktail glass
- Method
- Shaken
- Strength
- Medium
- Time
- 3 min
- Difficulty
- Medium
- Ice
- No ice
Ingredients
Measures for 1 serving
-
White rum
45 ml
-
Pineapple juice
45 ml
-
Maraschino liqueur
7.5 ml
-
Grenadine
5 ml
Proportions
How to make
- Chill a cocktail glass.
- Pour the white rum into the shaker.
- Add the pineapple juice.
- Add the maraschino liqueur.
- Add the grenadine.
- Shake well with ice.
- Strain into the chilled glass.
- Serve immediately.
The story
Origins
ProbableA plausible account, without definitive proof.
The Mary Pickford was born in Havana during Prohibition, when many Americans travelled to Cuba to drink freely. It is named after silent film star Mary Pickford, who according to tradition was on the island with her husband Douglas Fairbanks and their friend Charlie Chaplin. The earliest written evidence is Basil Woon's book When It's Cocktail Time in Cuba (1928), which credits bartender Fred Kaufman with its invention; other sources name Eddie Woelke instead. Woon's version combined Bacardi rum, a larger share of pineapple juice and a dash of grenadine. Maraschino, now considered essential, appears to be a later addition, often linked to Harry Craddock's Savoy Cocktail Book of 1930.
Taste profile
- Fruity
- 4 out of 5
- Sweet
- 3 out of 5
- Fresh
- 2 out of 5