Classic cocktails part 2: Mary Pickford
I made this drink for my classic cocktail series, and it was an interesting one to say the least. This one was really convenient becasue I had all the ingredients in my liquor cabinet, and it’s a really easy cocktail to make.
I think the origin of this cocktail is really cool – I love the historical significance and elegance of the golden era of Hollywood, but unfortunately it wasn’t my favorite drink ever. The flavor combination was pretty good, but I couldn’t help but with there was something a little more too it.
Will I make it again? I probably won’t, but I might revisit this and riff off of it in the future to create something a little more interesting. With that said, I still think it’s worth giving this one a try because you might love it.
Fun fact: This cocktail was created at the same hotel that is home to the namesake Hotel Nacional cocktail.
Here’s what you’ll need to make this pineapple rum cocktail
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Equipment
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- Rum – White rum is traditionally used in this cocktail, and I used a one from a local distillery that we had in our liquor cabinet. Use a good quality rum because it’s the most prominent ingredient.
- Pineapple juice
- Maraschino liqueur – We used Luxardo maraschino liqueur, but any brand will work here.
- Grenadine – homemade grenadine would be best, but if you don’t have it, that’s ok, store bought will work just fine.
How to make the Mary Pickford drink
Shake the cocktail. Fill a cocktail shaker with ice and add the ingredients. Cover and shake until cold.
Garnish and serve. Strain your cocktail into a chilled coupe glass. Garnish with a three cherries on a cocktail pick and a slice of dried pineapple (if you have it) and enjoy.
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Ingredients
- 2 ounces rum
- 1 ½ ounces pineapple juice
- 1/4 ounce maraschino liqueur
- 1/4 ounce grenadine
- For garnish: cocktail cherries (dried pineapple slice)
Instructions
- Fill a cocktail shaker ice and add rum, pineapple juice, maraschino liqueur and grenadine. Cover and shake until well chilled.
- Strain into a chilled coupe glass and garnish with cocktail cherries and a dried pineapple slice
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