Missionarys Downfall Recipes

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MISSIONARY'S DOWNFALL



Missionary's Downfall image

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

12 fresh mint leaves, or more as needed
1 ½ fluid ounces gold rum
2 fluid ounces pineapple juice
1 fluid ounce fresh lime juice
½ fluid ounce peach schnapps
½ fluid ounce honey syrup
ice cubes

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



Missionary's Downfall image

Provided by Pete Wells

Categories     cocktails

Yield 1 drink

Number Of Ingredients 7

10 leaves fresh mint
1/2 ring of peeled pineapple cut 1/2-inch thick, core removed
2 tablespoons (1 ounce) lime juice
1 tablespoon (1/2 ounce) peach liqueur, preferably Leopold Brothers or Mathilde
1 tablespoon honey syrup (see note)
2 tablespoons (1 ounce) clear rum, more if necessary
Pineapple juice, if necessary

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



Missionary's Downfall image

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

10 leaves of fresh mint
1/2 peeled pineapple ring, cut 1/2-inch thick, core removed
2 tablespoons lime juice
1 tablespoon peach liqueur (preferably Leopold Brothers or Mathilde)
1 tablespoon honey syrup (see note)
2 tablespoons clear rum, more if necessary
pineapple juice, if necessary

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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