Mary Pickford

Name: Mary Pickford
Yield: 1 cocktail
Cuisine: Tiki
Ingredients: 1.5 oz white rum ([Banks](/library/banks-rum) 5 or [Bacardi](/library/bacardi) Superior); 1.5 oz fresh pineapple juice; 1 tsp [grenadine](/library/grenadine) (pomegranate-based); 0.25 oz [maraschino liqueur](/library/maraschino-liqueur) ([Luxardo](/library/luxardo)); Maraschino cherry (garnish)

tropical fruity

A Prohibition-era Havana classic created for the silent film star during her Cuba honeymoon. White rum, pineapple, grenadine, maraschino—pink, light, and far more elegant than its glamour origins suggest.

A Mary Pickford—white rum, pineapple, grenadine, and maraschino, the silent-era Hollywood Cuban classic

The History

Created around 1922 by Eddie Woelke at the Hotel Sevilla-Biltmore in Havana, where American film stars and the moneyed class spent Prohibition. Mary Pickford was on honeymoon with Douglas Fairbanks at the time. The drink survived where most Sevilla-Biltmore originals didn’t because the proportions are genuinely good—a fresh pineapple Daiquiri with a maraschino accent.

Servings

Ingredients

1.5 oz white rum (Banks 5 or Bacardi Superior)
1.5 oz fresh pineapple juice
1 tsp grenadine (pomegranate-based)
0.25 oz maraschino liqueur (Luxardo)
Maraschino cherry (garnish)

Directions

Combine all ingredients in a shaker with ice.

Shake hard for 10–12 seconds.

Double-strain into a chilled coupe.

Garnish with a Luxardo cherry.