Tuesday, July 14, 2020

missionary's swizzle

2 oz White Rum (Santa Teresa Claro)
1/2 oz Honey Syrup 1:1
1/2 oz Peach Liqueur (Mathilde)
1 oz Lime Juice
1 oz Pineapple Juice
7-10 leaf Mint

Muddle the mint leaves in the honey syrup at the bottom of a Collins glass. Add the rest of the ingredients, fill with crushed ice, and swizzle to mix and chill keeping the mint layer on the bottom. Garnish with several dashes of Herbstura (equal parts Angostura and Herbsaint) and lightly swizzle into the top layer. A mint sprig would make a fine additional garnish (I omitted it here but wish that I had thought of it before I had taken the photo and started drinking).
I recently saw a few Instagram postings of the 1940s Don the Beachcomber Missionary's Downfall with varying technique. Some did the proper blender method and others shook the mint like they were making a Southside or a Mojito. That made me wonder what this combination would be like a Swizzle with the Queen's Park Swizzle as a reference point given the layer of mint on the bottom. Once assembled, the Missionary's Swizzle led the senses in an anise, clove, cinnamon, and peach direction. Next, lime and mango flavors on the sip transitioned into rum, pineapple, peach, and mint ones on the swallow.

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