• White rum
  45 ml (1.5 oz)

  Use a light, clean rum for best results.
• Peach liqueur
  15 ml (0.5 oz)

  Crème de pêche adds subtle fruitiness.
• Fresh pineapple
  15 ml (0.5 oz)

  About a small handful of chunks, or substitute with juice in a pinch.
• Fresh lime juice
  25 ml (0.75 oz)

  Always use fresh-squeezed for brightness.
• Honey syrup (1:1 honey to water)
  25 ml (0.75 oz)

  Dissolve equal parts honey and warm water.
• Fresh mint leaves
  12 leaves

  Plus extra for garnish.
• Crushed ice
  1.5 cups

  For blending and serving.

• Blender
• Jigger
• Hawthorne strainer (optional)
• Paring knife (for garnish)
• Tiki glass or coupe

1. 1

   Add the white rum, peach liqueur, pineapple, lime juice, honey syrup, and mint leaves to a blender.

2. 2

   Fill the blender with 1.5 cups of crushed ice.

3. 3

   Blend on high until smooth and frothy—about 10–15 seconds.

4. 4

   Pour (without straining) into a chilled tiki glass or coupe.

5. 5

   Top with more crushed ice if needed to fill the glass to the brim.

• A unique blend of fresh mint and pineapple creates a cooling, vibrant flavor profile.
• Light and refreshing, making it perfect for hot weather or poolside sipping.
• Balanced sweetness thanks to honey and peach liqueur, with none being overpowering.
• A true tiki classic with a storied history and theatrical presentation.
• Crowd-pleaser at parties thanks to its bright color and frosty texture.

The Missionary's Downfall was invented in the 1940s by Donn Beach, the legendary founder of Don the Beachcomber, one of the original tiki bars in Los Angeles. Donn was a master of exotic flavors and theatrical presentations, and this drink showcases his talent for combining fresh ingredients with Caribbean spirits. Its unique use of blended mint and pineapple set it apart from other tiki classics and contributed to its enduring popularity among cocktail enthusiasts.