Time for a Drink: Mary Pickford
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.
Mary Pickford
Ingredients
2 ounces light rum
1 ounce pineapple juice
1 teaspoon grenadine
1 teaspoon maraschino liqueur
Process
Combine ingredients in a cocktail shaker and fill with ice. Shake well and strain into a chilled cocktail glass. Garnish with a cherry.
View other entries from Cocktail Concoctions.
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1 Comment:
I was surprised to find the "Mary Pickford" cocktail during my trip to Cuba a few years back.
WHEN IT'S _COCKTAIL TIME_ IN CUBA
by Basil Woon
New York: Horace Liveright: 1928
Pg. 40:
The two other cocktails mostly in demand in Havana are the _presidente_
and the _Mary Pickford_. The _presidente_ is made with half bacardi and half French vermouth, with a dash of either curacoa or grenadine. It is the
aristocrat of cocktails and is the one preferred by the better class of
Cuban. The _Mary Pickford_, invented during a visit to Havana of the screen favorite by Fred Kaufman, is two-thirds pineapple-juice and
one-third bacardi, with a dash of grenadine. Both cocktails are sweetish and should be well shaken. The pineapple juice must be fresh-squeezed.
barrypopik at 2:10AM on 10/11/09