I’ve owned the recipe for the Mary Pickford for years; it can be found in most of the classic cocktail recipe books you might come across. Despite that, it wasn’t until the Tucson bar, Wilko, featured it on their menu that I discovered it. The drink is made with Rum, a medium Jamaican will do, but dark Barbados seems to do better. Add to that a half ounce of maraschino liqueur, half ounce of pineapple juice, and a dash of grenadine and you have a beauty that can be drunk straight up or on the rocks.
Maui Gold pineapple is on sale this week for 0.69/lb in Honolulu. I picked one up; it’s tough not to at those prices. Today the pineapple was at maximum ripeness, so we cut it open and enjoyed as much acidity as our stomachs could handle, but half the fruit remained. I’ve often joked about the eight drinks of the 808 area code – the same recipes you’ll find on every restaurant’s menu. Nearly all of them are rum based, which is understandable. But none of them accent the base flavor of the rum. Arguably, that is to ensure that whatever rum is on sale could be easily swapped in.
But here is a drink that offers a true sense of terroir – rum and pineapple – that has been grossly overlooked by the Honolulu bartending establishment. The Mary Pickford is every bit as refreshing as a Blue Hawaiian or Pina Colada, buts the additional dimension of introducing all those tourists covered with oil to the world of craft cocktails. Who in the Honolulu establishment is willing to go first? Here’s a hint; you’ll need a little Maraschino liqueur.
2 oz Rum (Barabdos or Jamaican)
1/2 oz Maraschino Liqueur
1/2 oz fresh Maui Gold pineapple juice
1 dash of grenadine
Mix ingredients with ice and strain into cocktail glass. On hot days, pour over ice and serve on the rocks. Garnish with a Maraschino cherry.