Cocktail Corner: The Mary Pickford

Cocktails, that ubiquitous category of drink that describes everything from the umbrella-clad Mai Tai to the classic Old-Fashioned, weren’t always the casual indulgence we know today. Popularized during Prohibition, cocktails were the bartender’s way of covering up the taste of bootlegged hooch. The most popular of these recipes stood the test of time. But it’s no longer necessary to mask the flavor of bathtub gin. Rather, we can use quality ingredients to improve upon beloved recipes from the past. Clean, fresh, basic ingredients and classic flavor profiles fill our glasses, and an abundance of quality craft distilleries—locally and around the country—create the perfect storm for a cocktail renaissance. Enjoy the following recipe at home or at the Club as a modernized toast to the golden age of cocktails.

The Mary Pickford

Named after curly haired ingénue Mary Pickford, this cocktail was created as a tribute to the actress during a vacation she took to Cuba. This drink is sassy and sweet but has a real kick, much like its celebrity namesake.

  • 1½ oz. Koloa white rum
  • 1½ oz. Pineapple juice
  •   ½ oz. Luxardo Maraschino liqueur
  •   ½ oz. Grenadine

Combine ingredients in a cocktail shaker and fill with ice. Shake well and strain into a chilled martini glass.

—Rose Andres is a bartender at Torchy’s and Hagerty’s.

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