Email to Linda Leone      

Recipe Categories: Leone's HOME PAGEALCOHOL Allergiesanddietconcerns APPETIZERS BBQ-GRILL BEVERAGES BREAD BREADINGandBATTERS BREAKFAST BUTTERS CAKE CANDY CANNING CASSEROLES CHEESE CHINA CONDIMENTS CONFECTIONARY COOKIES CRACKERS CULTURESandFERMENTS DAIRY DANISH DESSERTS DIPS DRESSING DUMPLINGS ECONOMY EGGS ETHNIC EXTRACTS FATBLOCKERS FILLINGS FINLAND FIREPIT FISHandSHELLFISH FLOWERS FREEZING FROSTING-ICING FRUIT GAME GARNISHES GERMANandDUTCH GLUTENFREE GRAINS HEALTHYFOODTIPS HERBS HISPANIC ICECREAM INFORMATION ITALIAN JAMSandJELLIES KITCHEN-CRAFTS LEGUMES MAINDISH MARINADES MEATS MOUSSEsavory NATIVEAMERICAN NORWEGIAN NUTS OIL OLD-TIME-COOKERY PASTA PASTRIES PHILIPPINES PIE PLANTS-EDIBLE POULTRY PUTTING_BY REGIONALUSA RICE SALADandDRESSING SALADS SALTFREE SANDWICHES SAUCES SCANDINAVIAN SEASONING SIDEDISH SMOKER SNACKS SOUPSandSTEWS SOUTHERN-USA SPICE SPREADS STUFFINGandDRESSING SUBSTITUTES SUGARS SWEDISH SYRUPS TOPPINGS VEGETABLES VEGETARIAN VINAIGRETTE WRAPS

Missionary's Downfall




Source of Recipe


"Difford's Encyclopedia of Cocktails" by Simon Difford


Recipe Introduction


This drink was created in the 1930s by Don the Beachcomber at his restaurant in Hollywood, California.


List of Ingredients




12 fresh mint leaves
2 shots Bacardi Superior rum
1/2 shot peach schnapps
1 1/2 shots lime juice -- freshly squeezed
1/2 shot sugar syrup -- (2 sugar 2
-- 1 water)
2 shots pineapple juice -- freshly squeezed


Recipe



Lightly muddle (crush) mint, just to bruise, in the base of shaker. Add other ingredients. Shake with ice and strain into a collins glass filled with crushed ice. Garnish with mint sprigs.

Makes 1 serving