Oops – I missed one.  Vic said: “Sponge based trifle cake in a drink form.”

There are various versions of this cocktail online but we followed the recipe in the Stork Club Book:

2oz.rum

3/4 oz. pineapple juice

3 dashes grenadine

Shake and serve in a 3 oz. cocktail glass.

Some versions online include marashino cherry juice or marashino liqueur but the Stork Club’s version was just as above.  The esteemed Diffordsguide has this to say:

“Created in the 1920s (during Prohibition) by Fred Kaufman at the Hotel Nacional de Cuba, for the silent movie star and wife of Douglas Fairbanks. Mary was in Cuba filming a movie with her husband Douglas Fairbanks and Charlie Chaplin. This is recounted on page 40 of Basil Woon’s 1928 book ‘When It’s Cocktail Time in Cuba – “The Mary Pickford, invented during a visit to Havana of the screen favourite by Fred Kaufman, is two-thirds pineapple-juice and one-third Bacardi, with a dash of grenadine. Both cocktails [The Presidenté is also mentioned] are sweetish and should be well shaken. The Pineapple juice must be fresh-squeezed.” Thus it would appear that a dash of maraschino liqueur is a later addition.”

I must ask my chum Gary if he has a copy of the Basil Woon book – he’s a big fan.  Gary wrote a fabulous book about the Dolly Sisters and runs the Jazz Age Club so he knows all about glamour and cocktails!

Ooh, lovely, just found a copy for sale on Abebooks.com

Price: £ 2,959.06
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shame the postage is so steep!

 

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