1/2 oz Brandy (Pedro Domecq Fundador Solera Reserva)
3/4 oz Lime Juice
3/4 oz Pineapple Juice
1/2 oz Simple Syrup
3 dash Peach Bitters (Fee Brothers)
10-15 leaf Mint
Muddle mint in a hightball glass and add rest of the ingredients, top with ice, and stir (shake mint with ingredients and double strain into a Tiki mug; fill with crushed ice). Garnish with a mint sprig (mint and a lime wheel).
While reading Duggan McDonnell's great cocktail tribute Drinking the Devil's Acre, I came across his adaptation of Donn Beach's Missionary's Downfall. This past summer, I enjoyed the one that Beachbum Berry's staff made for me at Latitude 29; that one was true to the one Berry published albeit with less mint and a slightly different Caribbean rum. Duggan's version did away with the blender and swapped honey syrup and peach-flavored liqueur for simple syrup and peach-flavored bitters in a stirred libation (true, I shook mine). It also upped the alcohol content slightly which is amusing since when I ordered it at Latitude 29, I asked the bartender for the least alcohol-laden drink because I had a big night and many hours to go.
The 2017 collection of 855 drink recipes, bartender tributes, and essays on hospitality from CocktailVirgin's Frederic Yarm. Available at 
The 2012 collection of 505 drink recipes, techniques, and Boston bar recommendations from Frederic Yarm. Available at 
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1 comment:
The Missionary's Downfall is one of my very favorite tiki drinks. It is interesting that the version you offer is quite different again from the one I like. Mine is from The Bum's old Tiki+ app.
It uses apricot brandy and is even lighter on the rum. I find it very usefully reassuring for (usually female) guests who are terrified of my usually booze-heavy drinks when it is tiki time.
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