Mary Pickford Cocktail

Pro tips

• Use fresh or high-quality bottled pineapple juice—not concentrate—to avoid flat, overly sweet flavor.
• Measure grenadine and maraschino precisely with a bar spoon to maintain balance; too much creates cloying sweetness.
• Chill the coupe glass before serving to keep the drink cold longer without dilution.
• Add a pineapple wedge or cherry garnish to enhance the vintage presentation and aroma.

Substitutions

• Old Mr. Boston Imported Rum → Bacardi Gold or Mount Gay Eclipse (similar aged profile)
• Grenadine → Pomegranate syrup (1:1 swap, slightly less sweet)
• Maraschino liqueur → Amaretto (note: almond replaces cherry, shifts flavor profile)

Equipment

cocktail shaker · jigger · bar spoon · coupe glass or cocktail glass · strainer

Can I make a Mary Pickford without maraschino liqueur?

Yes, substitute with 1/4 tsp almond extract or reduce grenadine and add a splash of cherry juice, though the signature almond note will shift.

What type of rum works best for this cocktail?

Use an aged or gold rum for smoothness; light rum works but produces a thinner flavor profile.

Should the Mary Pickford be shaken or stirred?

Shake with ice to chill and integrate the grenadine and maraschino properly, then strain into a coupe or cocktail glass.

Is this cocktail served up or on the rocks?

Traditionally served up (chilled, no ice) in a coupe glass, which highlights its smooth, balanced character.

Can I batch this cocktail in advance?

Mix rum, pineapple juice, grenadine, and maraschino in a pitcher; chill. Shake with ice and strain individually before serving.