Missionary's Downfall
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| − | The Missionary's Downfall is a | + | The '''Missionary's Downfall''' is a tiki cocktail that consists of [[rum]], peach liqueur, [[fresh lime juice]], honey, pineapple chunks, and mint leaves. The drink is believed to have been invented at [[Don the Beachcomber]]. |
| + | ==Recipes== | ||
| + | '''Don the Beachcomber version''' from ''Beachbum Berry's Grog Log'' by Jeff Berry and Annene Kaye (1998) | ||
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*4 Whole fresh sprigs of mint | *4 Whole fresh sprigs of mint | ||
*1/2 slice Fresh pineapple | *1/2 slice Fresh pineapple | ||
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*1 oz Light Puerto Rican rum | *1 oz Light Puerto Rican rum | ||
| − | Stip mint leaves from sprigs and discard stems. Place leaves in blender with rest of | + | Stip mint leaves from sprigs and discard stems. Place leaves in blender with rest of ingredients and 14 oz crushed ice. Blend until smooth. Pour into glass or tiki mug. |
| + | '''Alternate Recipe''' | ||
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*1 oz. Rum | *1 oz. Rum | ||
*1/2 oz. Peach Liqueur | *1/2 oz. Peach Liqueur | ||
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Blend all ingredients, including the pineapple and mint leaves with crushed ice. Serve in a cocktail glass with a swizzle stick. Add more mint leaves. | Blend all ingredients, including the pineapple and mint leaves with crushed ice. Serve in a cocktail glass with a swizzle stick. Add more mint leaves. | ||
| + | '''Cocktaildb.com Recipe''' | ||
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*1 1/2 oz fresh lime juice | *1 1/2 oz fresh lime juice | ||
*3-7 mint sprigs | *3-7 mint sprigs | ||
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Fill with shaved ice. Blend, Serve in a tall glass | Fill with shaved ice. Blend, Serve in a tall glass | ||
| + | '''Muddled Version''' | ||
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*35ml Light Rum | *35ml Light Rum | ||
*15ml Creme de Peche (Peach Liqueur) | *15ml Creme de Peche (Peach Liqueur) | ||
Latest revision as of 12:07, 12 June 2010
The Missionary's Downfall is a tiki cocktail that consists of rum, peach liqueur, fresh lime juice, honey, pineapple chunks, and mint leaves. The drink is believed to have been invented at Don the Beachcomber.
[edit] Recipes
Don the Beachcomber version from Beachbum Berry's Grog Log by Jeff Berry and Annene Kaye (1998)
- 4 Whole fresh sprigs of mint
- 1/2 slice Fresh pineapple
- 1 1/2 oz Fresh lime juice
- 1/2 oz Peach brandy
- 1/4 oz Sugar syrup
- 1 oz Light Puerto Rican rum
Stip mint leaves from sprigs and discard stems. Place leaves in blender with rest of ingredients and 14 oz crushed ice. Blend until smooth. Pour into glass or tiki mug.
Alternate Recipe
- 1 oz. Rum
- 1/2 oz. Peach Liqueur
- 1/2 oz. Fresh Lime
- 1/2 oz. Honey
- 2 oz. Fresh or Canned Pineapple Chunks
- Mint Leaves
Blend all ingredients, including the pineapple and mint leaves with crushed ice. Serve in a cocktail glass with a swizzle stick. Add more mint leaves.
Cocktaildb.com Recipe
- 1 1/2 oz fresh lime juice
- 3-7 mint sprigs
- 1/4 oz rock candy syrup
- 1/2 slice fresh pineapple
- 1/2 oz peach flavored brandy
- 1 oz light rum
Fill with shaved ice. Blend, Serve in a tall glass
Muddled Version
- 35ml Light Rum
- 15ml Creme de Peche (Peach Liqueur)
- 2 large chunks of Fresh Pineapple
- 6-8 Mint Leaves
- 10ml Sugar Syrup
- 15ml Fresh Lime Juice
Muddle the Pineapple Chunks, with the Sugar Syrup, to a pulp in a Tall Glass, and then add the Mint Leaves and gently bruise them. Fill the Glass with Crushed Ice, and then add the other ingredients (except the peach liqueur). Churn the drink until it is thoroughly mixed, and top with more crushed ice, and then float the Peach Liqueur on top. Garnish with Mint.
