At the beginning of the 20th century one of the hottest actresses in silent films was a saucy little Canadian named Mary Pickford. During Prohibition she starred in numerous movies and with her husband Douglas Fairbanks opened the famous Hollywood Roosevelt Hotel. While Americans were sipping on bath tub gin and lighter fluid, Cubans (and America ex-pats) were dousing their thirst with rum. While accounts vary on who invented the Mary Pickford cocktail some believe the most likely creator was Eddie Woelke, a bartender who slung cocktails at the Jockey Bar in Havana.
Recipes for this Prohibition Era cocktail vary. Some use light rum while others opt for gold rum. Some use maraschino liquor whiles others forgo it for a simpler tipple. All include pineapple juice (fresh or canned) and grenadine. With this in mind I settled on the following recipe:
1 1/2 oz. gold rum
1 1/2 oz. pineapple juice
1 tsp. grenadine
1 tsp. Luxador maraschino liquor
Fill a cocktail shaker 3/4 of the way with cracked ice. Place all of the ingredients into the shaker and shake for 30 seconds until well chilled. Strain and serve in a chilled cocktail glass.