Mary Pickford Cocktail: The Ultimate Pink Drink

The Mary Pickford Cocktail is a prohibition era cocktail that was born in Cuba and named after silent film star Mary Pickford. This delicious pink drink

The Prohibition Era and The Cocktail

The prohibition era (January 17, 1920 – Dec 5, 1933) was a time in U.S. history when individuals were banned from the legal purchase of alcoholic beverages for personal consumption. However, that did not mean an end to social drinking. Alcohol made its way into the country from the north through Canada, the south through Mexico, and across the ocean to our coastal regions.

A friend recently recommended that I research prohibition-era cocktails for this blog. Naturally, I thought this was an excellent idea, and late one night when I was unable to sleep, I started my research.

This research progressed into the early morning hours, and I became engrossed in the prohibition-era cocktails that were created in Cuba– Particularly rum cocktails created in Cuba during the prohibition era.

The Prohibition Era and Cuba

During prohibition, many bartenders from the United States fled to other countries to practice their craft. Some went to London, and many went to Cuba, a much closer option. Cuba was already a popular destination for U.S. tourists, but during prohibition, its popularity soared.

The book When It’s Cocktail Time In Cuba written by Basil Woon (published in 1928) mentions several popular cocktails of the time. Among these are the daiquiri, the presidente, and the Mary Pickford.

Of these rum-based cocktails created in Cuba during the prohibition era, the Mary Pickford cocktail piqued my interest. Maybe it’s because of the recent hype over the Barbie movie and all things pink. Or maybe it was due to my love of classic films, or my penchant for pineapple juice. Whatever the reason, I decided to give it a try.

Making the Mary Pickford cocktail

The Mary Pickford cocktail as described by Woon consists of two-thirds pineapple juice, one-third rum, and a dash of grenadine. In 1930 The Savoy Cocktail Book, written by Harry Craddock, included a recipe for the Mary Pickford Cocktail that features the addition of maraschino liqueur.

I decided to try both versions. I preferred Harry Craddock’s interpretation, which is also featured on the International Bartender’s Association website.

To make the Mary Pickford cocktail, gather the following ingredients: white rum, pineapple juice, maraschino liqueur and grenadine.

I must confess that I did not use fresh pineapple juice for my version as recommended by both Woon and Craddock. (The Dole pineapple juice was already in my fridge.) I chose Havana Club Rum, although this bottle is from Puerto Rico since we can’t obtain the Cuban version here.

Mix all ingredients together in a shaker with ice, and shake well.

Strain into a chilled glass.

And add a cherry garnish. Enjoy!

Final Thoughts on the Prohibition Era Mary Pickford Cocktail

I thoroughly enjoyed researching, creating, and tasting the Mary Pickford Cocktail. The experience transported me to the ambiance of 1920s Cuba—its balmy climate, vibrant music, lively atmosphere, and the nostalgia of a bygone era. Having visited Havana in 2016, I witnessed its faded yet captivating charm, imagining how it must have thrived during its heyday…

If you give it a try, I’d love to hear how it turns out! Send me a message, or tag me on Instagram and Facebook @modernclassichost.