Serve in a Collins glass
15 fresh | Mint leaves |
1 oz | Light gold rum (1-3 year old molasses column) |
1⁄2 oz | Peach schnapps liqueur |
1⁄3 oz | Honey syrup (3 parts honey to 1 water by weight) |
1⁄2 oz | Pineapple juice |
1⁄2 oz | Lime juice (freshly squeezed) |
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 blend 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 use generous amounts of mint to impart colour and flavour.
Adapted from a recipe created in the late 1930s by Donn Beach at his Don The Beachcomber restaurant in Hollywood, California, USA.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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60 of pineapple juice
More mint
25 mil of creme de peche
Reach instead of honey