This inspired use of fresh mint and pineapple seems wholly contemporary, but has its roots in the 1930's when it was originally served at Don the Beachcomber and named the Missionary's Downfall

Ingredients

• 1.5
  oz
  of Blended Aged Rum
• 8
  piece(s)
  of Mint leaves
• 0.5
  oz
  of Peach aperitif liqueur
• 0.5
  oz
  of Demerara / dark Muscovado sugar syrup (2 sugar to 1 water)
• 1
  oz
  of Lime juice

Steps

• Muddle the pineapple chunks in a drink mixer tin. Add the remaining ingredients and 12 oz of crushed ice and flash blend for 10 seconds. Double strain into a chilled coupe glass. Float a large mint leaf on the surface of the drink or rest a small cluseter of mint sprigs against the side of the glass to garnish.