Missionary's Downfall

Difford's Guide
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Serve in a

Collins glass

Garnish:

Mint sprigs bouquet

How to make:

Lightly MUDDLE mint with rum in base of shaker. Add other ingredients, SHAKE with ice and fine strain into glass filled with crushed ice.

15 fresh Mint leaves
1 fl oz Bacardi Gold rum
1/2 fl oz Peachtree peach schnapps
1/3 fl oz Honey syrup (3 honey to 1 water)
1/2 fl oz Pineapple juice (fresh pressed)
1/2 fl oz Lime juice (freshly squeezed)
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Read about cocktail measures and measuring.

Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Only 58 copies left! More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both

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Review:

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.

History:

Adapted from a recipe created in the late 1930s by Donn Beach at his Don The Beachcomber restaurant in Hollywood, California, USA.

Nutrition:

There are approximately 141 calories in one serving of Missionary's Downfall.

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Only 58 copies left! More than twenty years in the making, our monster 2kg, 52mm (2 inch) thick hardback cocktail book includes 3,000 recipes (in both

Buy it here
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