Yesterday was the first day of summer in the northern hemisphere, also known as the summer solstice. To herald the beginning of summer, I went to Fire Island this past Saturday through Sunday. The trip always takes a few hours from Penn Station, so traditionally, I whip up this delicious drink called the "Missionary's Downfall" for the ride there. My friends and I are usually pretty happy by the time we get there.
It is a superbly balanced tiki style drink, made from rum, pineapple, peach, mint, and sugar. You can make it blended or not; I will provide two types of recipes below. I prefer the blended version, but my recipe is for a non-blended variation. It is believed that Don Beachcomber invented it.
My recipe (non blended)
- 1.5 oz fresh lime juice
- 12 mint leaves
- 0.5 oz simple syrup
- 2 oz fresh pineapple juice (make sure it's fresh -- I juice pineapples the same day I want to use them)
- 0.5 oz peach schnapps or peach brandy
- 2 oz light rum (Puerto Rican preferred)
Don the Beachcomber version (blended)
from Beachbum Berry's Grog Log by Jeff Berry and Annene Kaye (1998)
- 4 Whole fresh sprigs of mint
- 1/2 slice Fresh pineapple
- 1 1/2 oz Fresh lime juice
- 1/2 oz Peach brandy
- 1/4 oz Sugar syrup
- 1 oz Light Puerto Rican rum
Stip mint leaves from sprigs and discard stems. Place leaves in blender with rest of ingredients and 14 oz crushed ice. Blend until smooth. Pour into glass or tiki mug.
Alternate Recipe (blended)
- 1 oz. Rum
- 1/2 oz. Peach Liqueur
- 1/2 oz. Fresh Lime
- 1/2 oz. Honey
- 2 oz. Fresh or Canned Pineapple Chunks
- Mint Leaves
Blend all ingredients, including the pineapple and mint leaves with crushed ice. Serve in a cocktail glass with a swizzle stick. Add more mint leaves.
Cocktaildb.com Recipe (blended)
- 1 1/2 oz fresh lime juice
- 3-7 mint sprigs
- 1/4 oz rock candy syrup
- 1/2 slice fresh pineapple
- 1/2 oz peach flavored brandy
- 1 oz light rum
Fill with shaved ice. Blend, Serve in a tall glass.
Image courtesy of barmancometh.wordpress.com
