Missionarys Downfall Recipes
MISSIONARY'S DOWNFALL
Recipes for this venerable Tiki classic vary enormously and are often confused with the Aku Aku which this drink morphed into at the hands of its creator, Donn Beach. The original recipe calls for peach brandy (distilled from fermented peaches) rather than peach liqueur (based on neutral spirit) but due to its clarity and clean flavour, I prefer peach schnapps as a substitute. Many recipes are blended with both fresh mint and pineapple and while blending the mint gives the drink a vibrant green colour it does resemble stagnant pond water and looks like something you'd only drink for the promise of perceived health-giving properties rather than for pleasure. Hence, my version is shaken, but be sure to muddle generous amounts of mint well to impart both colour and flavour.
Provided by Don Beach (Ernest Raymond Beaumont-Gantt)
Categories Drink
Time 5m
Yield 1
Number Of Ingredients 6
Steps:
- Lightly MUDDLE mint with rum in base of shaker
- Add other ingredients, SHAKE with ice and fine strain into glass filled with crushed ice
Nutrition Facts : Calories 141 calories
MISSIONARY'S DOWNFALL
This fruity drink is a delicious taste of the tropics!
Provided by Jennifer Baker
Categories Drinks Recipes Cocktail Recipes Rum Drinks Recipes
Time 5m
Yield 1
Number Of Ingredients 7
Steps:
- Muddle 12 mint leaves with rum in a shaker. Add pineapple juice, lime juice, peach schnapps, and honey syrup; shake until blended. Strain into a glass filled with ice and garnish with more mint.
Nutrition Facts : Calories 232.7 calories, Carbohydrate 28.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 10.3 mg, Sugar 24.2 g
MISSIONARY'S DOWNFALL
Steps:
- Combine all ingredients in a blender with about 1 1/2 cups ice. Purée until smooth. If too thick, add a little pineapple juice or extra rum, to taste. It should look like a slushy mint pesto. Pour into a chilled cocktail glass or goblet, and serve with a straw snipped to rise 2 to 3 inches above rim of glass.
MISSIONARY'S DOWNFALL
I couldn't resist the name of this drink when I saw it published in the June 25, 2008 New York Times. Adapted from Forbidden Island, Alameda, California.
Provided by JackieOhNo
Categories Beverages
Time 5m
Yield 1 drink
Number Of Ingredients 7
Steps:
- Combine all ingredients in a blender with about 1/1/2 cups ice. Puree until smooth. If too thick, add a little pineapple juice or extra rum, to taste. It should look like a slushy minto pesto. Pour into a chilled cocktail glass or goblet, and serve with a straw snipped to rise 2-3 inches above rim of glass.
- Note: To make honey syrup, combine equal measures of honey and water, and stir well.
Nutrition Facts : Calories 92.4, Fat 0.1, Sodium 1.3, Carbohydrate 8.1, Fiber 0.7, Sugar 4.7, Protein 0.3
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