I appreciate the history and the recipes Derek. Just because they're not popular today, doesn't mean they're not worth trying. I've tried it, wasn't a fan, but I'm glad I tried it. I'm always trying new recipes and experimenting with different flavors and finding new things is fun.
To us pinneaple juice is not very exciting, but in the 1930s, for Americans coming from temperate-climate America, it would've been special and a refreshing treat.
Video production and quality on point as always. it amazes me thinking you're probably still doing this yourself without much of a crew. I like you are exploring things outside of the classic Tiki canon. The Mary Pickford feels like something that is absolutely due for an updated riff. Maybe acid adjusting the pineapple or using tepache (drink made from fermenting pineapple skins). Also started considering using an Amaro instead of the Maraschino like Aperol or Campari ... and then realized it was veering heavily into a jungle bird without the citrus. 🦜
I just made this last night, what a coincidence! I did 2oz rum, 1oz pineapple, 1/2oz of grenadine, and 1/4oz maraschino. I thought it was nicely balanced. I want this drink to be sweet but not just pineapplely, so real grenadine adds another kind of tart sweetness to balance the bitterness of the maraschino.
I do mine like the second one but only a bar spoon of maraschino and I do a few drops of bitters on top after pouring just to give it a different layer of flavor.
I did a variation of the 2nd one, and called it the Banana Picker. Swapped marascino for banana liqueur,and did some acid adjustment. Rum was split base white fruity rum, and unaged agricole, not too bad! Mostly an homage to monkey islands games though :)
I’ve seen cocktail enthusiasts go to great pains to remind people that the liquor used in historical recipes is probably not produced the same way today, and thus the cocktail tastes different. But I’ve never seen any reminders that the pineapple juice we drink today is very different from the 1980s, let alone a hundred years ago, due to the change in fruit varieties in the growing industry.
Everything is conjecture. Everything is an estimate and a guess. Unless we can get the exact pineapple, grenadine, and rum that they were using in the 1920s then we can't compare them side by side to know the real differences. So you go with what you have.
That’s crazy I was actually thinking a lot about this cocktail recently and here it is popping up. For mine I was gonna make an acid adjusted pineapple cordial and omit the grenadine completely because let’s get real it’s only there for the color.
I might try the 2nd version with a bit of a riff. What about using Plantation Stiggins Pineapple Run and some Pineapple Liqueur instead of the Marachino? Also any plans to do any videos on any other Real syrups? Or should I bug STB instead? 😊
I was browsing for cocktails utensils, when I stumbled upon pineapple gum syrup. Now, I have fresh pineapple, but with winter closing upon us, it will be more difficult, at least in my area, to source fresh pineapple. Would I be able to substitute pineapple syrup, say maybe half the proportion of juice?
This cocktail is stepping on the heels of the Hotel Nacional. Which is brighter, well balanced and hugely tropical. Everything the Mary Pickford is short of. Great video as always! Cheers!
![ILLSLICK - KILLSHOT REMIX [FULL VERSION]](http://i.ytimg.com/vi/RIK8RrqIAzE/mqdefault.jpg)
While not traditional, Anders Erickson's v2.0 of this cocktail is pretty darn good - has allspice dram, so... yum
I appreciate the history and the recipes Derek. Just because they're not popular today, doesn't mean they're not worth trying. I've tried it, wasn't a fan, but I'm glad I tried it. I'm always trying new recipes and experimenting with different flavors and finding new things is fun.
I found that adding (adulterating?) a quarter to half an ounce of lime juice really balances the sweetness of this cocktail.
To us pinneaple juice is not very exciting, but in the 1930s, for Americans coming from temperate-climate America, it would've been special and a refreshing treat.
Video production and quality on point as always. it amazes me thinking you're probably still doing this yourself without much of a crew.
I like you are exploring things outside of the classic Tiki canon. The Mary Pickford feels like something that is absolutely due for an updated riff. Maybe acid adjusting the pineapple or using tepache (drink made from fermenting pineapple skins). Also started considering using an Amaro instead of the Maraschino like Aperol or Campari ... and then realized it was veering heavily into a jungle bird without the citrus. 🦜
I always double strain because it isn't going to stay in my glass long enough for the ice chips to melt. 😂
That's why I never double strain 😂
I just made this last night, what a coincidence! I did 2oz rum, 1oz pineapple, 1/2oz of grenadine, and 1/4oz maraschino. I thought it was nicely balanced. I want this drink to be sweet but not just pineapplely, so real grenadine adds another kind of tart sweetness to balance the bitterness of the maraschino.
I love the history!! Great video as always
I'd like the second version
Same!
Is that shirt a Reyn Spooner? It’s awesome! The video is great too, but that shirt rocks 😂
It is! Thanks!
I do mine like the second one but only a bar spoon of maraschino and I do a few drops of bitters on top after pouring just to give it a different layer of flavor.
I did a variation of the 2nd one, and called it the Banana Picker. Swapped marascino for banana liqueur,and did some acid adjustment. Rum was split base white fruity rum, and unaged agricole, not too bad! Mostly an homage to monkey islands games though :)
Awesome, in what Monkey Island episode was it ?
@@Anadrolus I think it was the first one, Herman Toothrot had given it to the cannibals :)
I’ve seen cocktail enthusiasts go to great pains to remind people that the liquor used in historical recipes is probably not produced the same way today, and thus the cocktail tastes different. But I’ve never seen any reminders that the pineapple juice we drink today is very different from the 1980s, let alone a hundred years ago, due to the change in fruit varieties in the growing industry.
Everything is conjecture. Everything is an estimate and a guess. Unless we can get the exact pineapple, grenadine, and rum that they were using in the 1920s then we can't compare them side by side to know the real differences. So you go with what you have.
That’s crazy I was actually thinking a lot about this cocktail recently and here it is popping up. For mine I was gonna make an acid adjusted pineapple cordial and omit the grenadine completely because let’s get real it’s only there for the color.
Nice! Bacardi in a case!
I think my take on this would be the 2nd recipe but with a spritz of luxardo or two on the top before serving.
I might try the 2nd version with a bit of a riff. What about using Plantation Stiggins Pineapple Run and some Pineapple Liqueur instead of the Marachino?
Also any plans to do any videos on any other Real syrups? Or should I bug STB instead? 😊
I’ve officially crossed over to geek status. I now own a brix refractometer.
This is the way
Wonder how an acid adjusted pineapple would do? Did it need more acid?
Not really
...talkin' about the good stuff: Bicardi. Ha ha ha ha. That was the good stuff, when I was 16.
Is that bacardi special? Or just an old version of cartablanca?
It's a slightly higher proof limited edition
I was browsing for cocktails utensils, when I stumbled upon pineapple gum syrup. Now, I have fresh pineapple, but with winter closing upon us, it will be more difficult, at least in my area, to source fresh pineapple. Would I be able to substitute pineapple syrup, say maybe half the proportion of juice?
I don’t know. Never tried that. It will be different but I say go for it. Do what you got to do.
@makeanddrink I'll give it a try and compare the juice versus the syrup. I'll let you know if it's a worthy substitute haha
This cocktail is stepping on the heels of the Hotel Nacional. Which is brighter, well balanced and hugely tropical. Everything the Mary Pickford is short of. Great video as always! Cheers!
Yet this cocktail was created first… and possibly by the same bartender that would later create the Hotel Nacional.
And thanks!
I'm a big fan of Maraska Maraschino liqeur. I really don't care for the taste of the ever present Luxardo.
Those drinks are probably supposed to be made with Cuban pineapple juice which is crisp and not cloying.
hard to know exactly how the 1920s pineapple compared to today, but overall this drink was supposed to be lower abv and sweeter.
I've kinda realized that Maraschino liqueur is... kinda gross.
I see what the issue is with the original recipe. You didn't double strain.