Drink of the Week: The Mary Pickford

The Mary PickfordIt’s Oscar weekend and the modern day quasi-silent film, “The Artist” is looking to take many, if not most, of the little gold men. It’s therefore kind of hard think of a better selection than this delightfully subtle and sweet, if now obscure, classic named for the single most famous woman in the silent cinema. It’s true that few of Mary Pickford’s hits — the ones that haven’t been lost, anyway — are often watched today, even by many crazy cinephiles like me. Indeed, as far as I can figure out not even the wondrous and far more classic-cinema knowledgeable Self-Styled Siren, Farran Smith Nehme, nor the sharp witted and more free-roaming Marilyn Ferdinand have written much about her films.

Nevertheless, Pickford’s legacy looms large in Hollywood even nearly 120 years after birth. She was, if nothing else, one of the co-founders of United Artists along with Charlie Chaplin, director D.W. Griffith, regarded as the inventor of the movies as we know them, and her then husband, Douglas Fairbanks, the movies’ first true action superstar.

Less fortunately, Mary Pickford was also known to partake a bit too much. If you’re going to be gossiped about for your drinking, the least they can do is name a really good drink for you, and this one is really good.

A word of warning for the deeply insecure: Writer Wayne Curtis, who enjoyed today’s DOTW in the city where it remains most popular, Havana, Cuba, described it thus: “Another lost cocktail of Prohibition, which is pink and ladylike and served with a large wedge of pineapple.” Okay, so this is a rather delicate drink, and this a blog post for an online men’s magazine, but this is one beverage that proves the value of staying in touch with your feminine side. It’s extremely good.

The Mary Pickford

1 1/2 oz. white rum
1 oz. pineapple juice
1/4 tsp grenadine
1/4 tsp maraschino liqueur
1 piece pineapple (optional garnish)

Combine the rum, pineapple juice, grenadine and maraschino liqueur in a cocktail shaker. Shake like crazy and strain into a cocktail or wide-mouthed champagne glass. You can serve the pineapple on the side, or be crazy like me and drop a chunk into the actual drink. Be sure and toast America’s sweetheart when you take your first sip.

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First of all, I’d like to give props to my friends representing Denizen Rum for suggesting this drink. It’s not just because they were nice enough to send me a free bottle and plenty of recipes that I say this drink worked probably especially well for me because of the Denizen I was using. (I was all out of the other stuff.) There’s nothing wrong with Brand X, but I really do think the somewhat zippier flavor of Denizen is adding a little extra something to my Mary Pickfords. (Though, after writing that, I feel as if I should be looking into a camera and holding up the bottle as I remind you that Denizen is available online for an extremely reasonable price here.)

Some quick words about the other ingredients. Whatever you do, don’t confuse maraschino liqueur with the maraschino syrup that drowns the unnaturally red cherries we all know. It’s an entirely different animal and a lot more interesting. I was using Luxor Maraschino. I’m not sure if there any other brands widely available.

Also, if you like a redder drink that looks more like the one in the picture, there’s an alternate recipe which is a bit sweeter but also very good attributed to the New York bar, PKNY, which boosts the ingredients up slightly to 2 ounces of rum, 1 1/2 ounces of pineapple juice, and a quarter ounce each of the maraschino and grenadine. (Naturally, they make their own grenadine and use freshly squeezed pineapple juice, though I didn’t and it was still good.) If you enjoy the Mary Pickford, you might also want to take a look at El Presidente, which we covered a few weeks back.

Finally, If you’re curious to get a glimpse into what the big deal with Mary Pickford was, you can see her accepting her special Oscar in 1976. It’s worth a look and only a touch “Sunset Boulevard“-esque.

  

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Drink of the Week: The Ward 8

Ward 8The next presidential/congressional election isn’t until next year, but politics is in the air as Republicans debate and the president makes his case. All things considered with the state of our union these days, that’s reason enough to take to strong drink, classic or otherwise.

The Ward 8 hails from the fine city of Boston and appears to have been somehow involved in a late 19th century election during the period we now call the Gilded Age. Many believe that our current time period kind of rhymes with that time when money ruled the day, and that’s all I’m going to say right now. As for the drink, it’s pretty tasty and a refreshing repast after you’ve been walking precincts or taking whatever your personal political poison may be.

The Ward 8

2 ounces rye or Canadian whiskey
1/2-3/4 ounces fresh lemon juice
1/2-3/4 ounce orange juice
1 teaspoon grenadine syrup
1 maraschino cherry (optional garnish)
1 Massachusetts flag (extremely optional inedible garnish)

This one’s easy, once you’ve finished squeezing your juices. (Vastly less filthy a process than I’ve just made it sound.) Simply combine the whiskey, juice, and the teaspoon of grenadine in a cocktail shaker and shake it down like a corrupt pol, pour into a chilled martini glass. Add a cherry and if you’re a resident of the Bay State who takes such matters seriously, add that flag if you must. Just don’t try it eating it along with the cherry.

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I tried this drink with both more and less juice and found that it worked fairly well at all levels, but I lean towards the idea that more may be more in this case. I also ran out of oranges during one go-round an used tangelo juice instead. It wasn’t half bad.

  

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