To Serve Man
Rum

Mary Pickford

Glass
Coupe

Prohibition-era Havana cocktail named for the silent-film star, rum, pineapple, grenadine, maraschino.

rum cuban classic shaken pineapple pre-tiki
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Ingredients

  • fresh pineapple juice (1.5 oz)
  • grenadine (1 dash)
  • maraschino liqueur (0.25 tsp)
  • white Cuban-style rum (1.5 oz)
  • cracked ice (1 cup)
  • maraschino cherry (1)

Instructions

  1. In a shaker combine fresh pineapple juice, grenadine, maraschino liqueur, and white Cuban-style rum with cracked ice.
  2. Shake hard until well chilled.
  3. Strain into a chilled coupe.
  4. Garnish with a maraschino cherry.

Sources

  1. Basil Woon, When It's Cocktail Time in Cuba (1928), first printed Fred Kaufman attribution, with the original 2:1 pineapple-forward ratio (two-thirds Dole pineapple juice, one-third Bacardi, grenadine). ↩
  2. "The Origin of the Mary Pickford Cocktail." Mary Pickford Foundation / Cari Beauchamp. https://marypickford.org/caris-articles/the-origin-of-the-mary-pickford-cocktail/ (accessed 2026-05-03), Pickford-foundation-published essay corroborating the Kaufman attribution at the Hotel Sevilla c. 1922; the essay also debunks the popular Pickford-Chaplin-Fairbanks-in-Cuba origin narrative (the venue cannot be the Hotel Nacional, which did not open until December 30, 1930). Source for this file's measurement bill. ↩
  3. "Mary Pickford (cocktail)." Wikipedia. https://en.wikipedia.org/wiki/Mary_Pickford_(cocktail) (accessed 2026-05-03), secondary-source summary of the Kaufman-vs-Woelke attribution dispute; paired here with Woon and the Pickford Foundation essay as supporting context. ↩