Missionary's Downfall - How to Make the Classic Tiki Drink That's a Remix of a Frozen Daiquiri
Here's how to make the classic Tiki drink the Missionary’s Downfall, which is made with Light Rum, Peach Liqueur, Lime Juice, Honey Syrup, Diced Pineapple and Mint Leaves. This is an exotic frozen Daiquiri with a Tiki twist. It is a Don the Beachcomber creation that dates back to 1937.
This drink is more like a smoothie than a cocktail. It’s so smooth and the alcohol is almost completely hidden among the other flavors. It’s remarkably unlike most Tiki drinks in that it is so light on alcohol. Donn Beach’s recipe makes 2 drinks, if served in a coupe glass, and the total amount of alcohol is 1.5 oz, including the lightly alcoholic peach liqueur. Most other tiki drinks like the Navy Grog or the Fog Cutter are loaded with double booze or more.
All that being said, this an exciting a delicious drink that seems way ahead of its time. With all of it fresh ingredients, it seems like a pretty modern drink. The basis for the drink came from Donn’s time spent in the Caribbean, but this more elaborate variation on a Daiquiri, came from Donn.
Donn spent some formative years traveling all over. He island hopped in the South Pacific, he bounced around the Caribbean learning from the region’s bartenders and eventually landed in Los Angeles where he founded the first tiki bar in the heart of Hollywood, a couple blocks from Musso & Franks.
In Cuba in the early 20th century (roughly 1910-1930), Cuban bartenders, known as cantineros, were doing some amazing things behind the stick. They were to their day what Japanese bartenders are to ours. Donn learned from these masters and one of the things he picked up would’ve been elaborate variations on the Daiquiri that the cantineros excelled in.
Donn took those ideas of embellishing frozen Daiquiris, then added a tiki twist, the complex flavors that became the trademark of exotic drinks. He split the Daiquiri’s base spirit, replaced the sweetener with honey and tossed some mint and pineapple into the mix. The result is the best frozen Daiquiri variant ever devised.
He topped it all off with an alluring name that catches the eye and simulates the imagination. The promise of excitement and erotic undertones of the name draw you in and build a curiosity in the mind. It’s an itch that calls out to be scratched. What was it that caused the missionary to have a downfall? How great was the temptation? What was it about this drink that made him succumb? How dangerous could this drink really be? The questions swirl in the mind until they get the better of you and you must find out what was in this magical elixir. How bad could it be? Could I really be carried away by this? There’s only one way to find out. Okole Maluna!
Recipe:
(makes two servings)
1 oz (30 ml) Light Rum
0.5 oz (15 ml) Peach Liqueur
0.5 oz (15 ml) Lime Juice
1 oz (30 ml) Honey Syrup
2 oz (60 ml) Diced Pineapple
2 oz (60 ml) Tightly Packed Mint Leaves
6 oz (180 ml) Crushed Ice
garnish Mint Sprig
Add all ingredients to a blender. Blend on high for 20 seconds. Pour unstrained into chilled coupe glasses. Garnish with mint sprig.
Music:
Southern Flavors 1 by Martin Gauffin
via Epidemic Sound
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Featured in this Episode:
Denizen Aged White Rum
http://bit.ly/2sbPVD8
Combier Crème de Pêche De Vigne (Peach Liqueur)
http://bit.ly/2wiaumC
Beach Bum Berry Remixed by Jeff “Beachbum” Berry
http://amzn.to/2vkFAWc
Smuggler's Cove by Martin & Rebecca Cate
http://amzn.to/2pEXt0m
Bar Tools:
Coupe Glass
http://amzn.to/2x7EE9H
Vitamix (More Expensive)
http://amzn.to/2g0kb2D
Blender (More Affordable)
http://amzn.to/2vYHnlR
Citrus Juicer (Lime)
http://amzn.to/1YKJ4u1
Fine Mesh Strainer
http://amzn.to/1KDExWv
Cutting Board
http://amzn.to/1QgQTSW
Bread Knife
http://amzn.to/2x7Ol89
Lewis Bag & Ice Mallet
http://amzn.to/2nz12CK
