Mary Pickford
Pink prohibition
A Prohibition-era tropical charmer named for the silent film star. White rum and pineapple juice form the sunny base, with grenadine adding rosy color and maraschino lending its distinctive almond-cherry funk.
Ingredients
- 2 oz White Rum
- 2 oz Pineapple Juice
- 1/4 oz Grenadine
- 1/3 oz Maraschino Liqueur
Method
Add all ingredients to a cocktail shaker filled with ice. Shake well until chilled. Strain into a chilled cocktail glass. Garnish with a maraschino cherry.
Created in the 1920s in Havana, Cuba, credited to bartender Fred Kaufman (though some sources also name Eddie Woelke); first documented in Basil Woon's When It's Cocktail Time in Cuba (1928) and later in Harry Craddock's Savoy Cocktail Book (1930). The modern recipe with maraschino liqueur represents a later evolution from the original pineapple-rum-grenadine formula. Listed on IBA The Unforgettables. The popular claim that Pickford was filming in Cuba during the drink's creation is historically inaccurate; she never visited Havana during this period.