Name: Missionary's Downfall
Total time: 5 min
Cuisine: Cocktail
Ingredients: 15 fresh Mint leaves; 30 ml Light gold rum 1-3yo; 15 ml Peach schnapps; 10 ml Honey and water syrup; 15 ml Pineapple juice; 15 ml Lime juice

Ingredients

15 fresh

Mint leaves

1 fl oz

Light gold rum (1-3 year old molasses column)

¹⁄₂ fl oz

Peach schnapps liqueur

¹⁄₃ fl oz

Honey syrup (3 parts honey to 1 water by weight)

¹⁄₂ fl oz

Pineapple juice

¹⁄₂ fl oz

Lime juice (freshly squeezed)

How to make

Glassware

Prepare

Select and pre-chill a COLLINS GLASS.

Prepare garnish of lime slice wheel and mint sprigs.

Method

Gently MUDDLE mint (just to bruise) with rum in base of shaker.

Add other ingredients and SHAKE with ice.

FINE STRAIN into glass filled with crushed ice.

Garnish

Garnish with mint sprigs bouquet.

Serve with a straw.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Alcohol content:

We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:

11.8 grams of pure alcohol

Review

Recipes for this venerable Tiki classic vary enormously and are often confused with the Aku Aku, which this cocktail 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.

Comments & Discussion

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Simon Sedgley Premium Member 4w

Really delicious. We add 10ml agricole rum. To raise the rum and overall volume a bit and to add some grassy notes.

Simon Sedgley Premium Member 4w

btw we're impressed by the new look website.

Simon Difford Verified User Premium Member 4w

Thanks! Needs a few nips and tucks and a few bugs to fix, but a great step forward.

Matthew Kimble 14w

As others have mentioned, delicious but a low yield, it only came halfway up my Collins glass which was crammed with ice. I’ll double everything next time except the peach schnapps as I found it overpowered the other ingredients a bit too much for my liking.

Kirill Ilin 1y

60 mil of dark rum
60 of pineapple juice
More mint
25 mil of creme de peche
Reach instead of honey

Šimon Durica 1y

Did someone try to use agave syrup instead of honey ?

Guy Daniels Premium Member 10w

Yes I just have and it tastes squally wonderful! Also, I served it in a rocks glass over one large cube, as I am personally not a big fan of ice-filled Collins glass.

Jose Cruz 2y

Excellent, delicate though and yield is small so make it a double if serving on large glass. no honey syrup ? microwave 3 parts honey 1 part water less then 5 seconds.

Chris Dimal 2y

Everything here coalesces well, with a refreshing mint undertone.

John Hinojos Premium Member 5y

Very nice tiki style drink. As per some of the comments, we did use less mint and it was great. Still could taste the mint, but not overpowering.

Lennon Grimm 6y

Question: I have made several recipes with fresh mint from this website (which I love, wonderful work), and every single time it is disgustingly minty, bordering on undrinkable. I quartered the mint in this drink, using eight mint leaves for two cocktails, and the mint was still quite strong but not so dominant as to taste like toothpaste. Are you using different mint than I am? Is mint in the U.K. weak and pathetic? How is this discrepancy so strong?

Simon Difford Verified User Premium Member 6y

The Missionary's Downfall is a particularly minty drink with mint contributing as much to the colour as the flavour. I don't think our mint is weaker but lots of varieties with different flavours so you may have a point. Perhaps less is more. I'll look out for proportions of mint in recipes.

Patrick Varner 4y

Your palate, or your choice of mint may be to blame. Preference for mint varies as widely as cilantro/coriander leaf. To me, peach and honey dominate the mint. I enjoy a 2:1 mix of spearmint and peppermint. Grow ‘Black Mitcham’ mint if you can find it.