Mary Pickford
Mary Pickford: The Classic Cuban Pineapple Rum Cocktail
Named for Canadian-American film actress Mary Pickford (1892–1979), it is said to have been created for her in the 1920s by either Eddie Woelke or Fred Kaufmann at the Hotel Nacional de Cuba Wikipedia. However, investigation shows this tale to be full of holes. Pickford and Fairbanks never made a film in Cuba together during their marriage. Chaplin also wasn't known to ever have traveled with the couple Americanprohibitionmuseum.
The first printed recipe appeared in Basil Woon's 1928 book When It's Cocktail Time in Cuba: "The Mary Pickford, invented during a visit to Havana of the screen favourite 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" Difford's Guide.
The dash of maraschino liqueur, now viewed as an essential ingredient, is a later addition to the Mary Pickford Difford's Guide. The cocktail appeared in Harry Craddock's The Savoy Cocktail Book (1930), which helped solidify its status among bartenders in Europe and America. It was also featured in Gourmet magazine in 1943 Grokipedia.
RECIPE:
1½ oz white rum
1½ oz fresh pineapple juice
½ oz maraschino liqueur
1 tsp grenadine
Maraschino cherry for garnish
Method:
Add all ingredients to cocktail shaker with ice
Shake vigorously until well-chilled
Double strain into chilled coupe glass
Garnish with maraschino cherry