Did you know Mary Pickford was one of thirty-six original founders of the Academy of Motion Picture Arts and Science? The iconic silver screen actress dubbed “America’s Sweetheart,” was also one of the co-founders of United Artists. The famous blond-curled actress of the silver screen starred in fifty-two films between 1909-1933, including Rebecca of Sunny Brook Farms, Poor Little Rich Girl, and Pollyanna. She is also the subject of the famous prohibition era quaff, The Mary Pickford cocktail.
In 1928, Eddie Woelke, a bartender with the famous Jockey Bar in Havana, Cuba, invented the Mary Pickford cocktail for her. Because the United States was still in the midst of the Prohibition, her drink could not “legally” be made in the United States until prohibition ended in 1933. The drink became all the rage in the late 1930’s, but was forgotten by the 1960’s, when fancier, frothier tropical drinks were mixed.
The original recipe has golden rum, pineapple juice, grenadine, and maraschino cherry liquor. My updated recipe makes use of Malibu rum, a coconut-based rum. I did not know what to expect, but this cocktail was D-E-licious! Make sure you use lots of ice, just as in the original recipe. Let’s start a movement and bring the Mary Pickford back!
The Mary Pickford Cocktail
- 2 oz. Malibu Rum
- 1 oz. Pineapple Juice
- 2 Tbsp. Maraschino Cherry Juice
- A Dash of Grenadine
Fill a drink pitcher with ice. Add the rum, pineapple juice, Maraschino cherry juice, and a dash of Grenadine. Stir together vigorously, to chill the liquors. Pour into a pretty martini or cocktail glass, and garnish with a cherry.