Missionary's Downfall

"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."
 
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photo by januarybride photo by januarybride
photo by januarybride
Ready In:
5mins
Ingredients:
7
Yields:
1 drink
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ingredients

  • 10 leaves of fresh mint
  • 12 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
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directions

  • 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.

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Reviews

  1. You had me at the name! Mine was to thick in the end and so I added extra rum, pineapple juice and peach liqueur. Loved the mint in the background! Made for Emerald Shakers for ZWT7. Thanks for posting!
     
  2. This was a sweet refreshing drink ~ the mint is a nice complement to the lime and pineapple. Very tropical ~ thanks JackieOhNo! Made for ZWT5, Bodacious Brickhouse Babes.
     
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RECIPE SUBMITTED BY

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
 
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