Mary PickfordCocktail recipe
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Cocktail glass
Ingredients
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How to make a Mary Pickford
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- Add all ingredients to a cocktail shaker with ice
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- Shake well for 10-15 seconds or until the outside of the shaker becomes frosted
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- Strain into a chilled cocktail glass and serve
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FAQ's
Who was Mary Pickford, and why is this cocktail named after her?
Mary Pickford was a famous Canadian-American actress and one of the original founders of the United Artists film studio in the early 20th century. The cocktail is named after her because it was created in the 1920s in Havana, Cuba, by a bartender who admired her. The drink was meant to capture her sweet yet strong persona.
Can I use dark rum instead of white rum in a Mary Pickford cocktail?
While the classic Mary Pickford cocktail recipe calls for white rum due to its light and subtle flavor, you can use dark rum for a deeper, richer taste. However, keep in mind that this will significantly alter the flavor profile of the cocktail.
What makes the Mary Pickford cocktail unique compared to other rum cocktails?
The Mary Pickford cocktail is unique because of its combination of sweet and fruity flavors, derived from pineapple juice and maraschino cherry juice, balanced with the tartness of grenadine. This combination, along with white rum, creates a distinctive taste that sets it apart from other rum-based cocktails.
Is the Mary Pickford cocktail strong?
With an alcohol content of 17.48%, the Mary Pickford cocktail is moderately strong. It's stronger than a beer or wine but not as potent as a straight shot of liquor. The mix of juices with rum creates a balanced drink where the strength of the alcohol is pleasantly masked by the sweetness and fruitiness of the mixers.
How should the Mary Pickford cocktail be served?
The Mary Pickford cocktail should be served cold in a cocktail glass. It's typically shaken, not stirred, to chill the cocktail thoroughly and mix the ingredients well. Finally, it's often garnished with a maraschino cherry to complement its flavors and add a decorative touch.
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