Missionary’s Landing

One cocktail that we particularly enjoy is the Missionary’s Downfall, which uses pineapple and mint for a cocktail that is both fruity and refreshing. When we have fresh mint, we never fail to make at least one round of them, but we also like to play around with other cocktails that use mint. This one – which we’ve dubbed the Missionary’s Landing – was inspired by the pineapple and mint combination found in the Downfall, though they join a completely different set of ingredients here for a unique tiki drink.

This cocktail starts with an aged Demerara rum and Clement Mahina Coco Liqueur, then adds orgeat, lime juice, pineapple and mint. The mint is shaken into the cocktail, not muddled, and it really brightens up the drink without dominating the other flavors. The cocktail is delicious, with just the right balance of pineapple and rum, with a strong coconut note in every sip. It’s complex and refreshing – and they go down very easily.

Giffard is our favorite orgeat when we’re not making our own. It is aromatic, sweet and creamy, with a more pronounced orange blossom flavor than some other orgeats. If you are using a different brand, you may find you need to add a touch more than we did to get a similar effect in your drink. We used Hamilton Demerara Rum here and strongly recommend it for this drink.

Missionary’s Landing
1 1/2 oz Hamilton Demerara Rum
1/2 oz Clement Mahina Coco Liqueur
1/4 oz Giffard Orgeat
3/4 oz lime juice
1 1/2 oz pineapple juice
6-8 fresh mint leaves

Combine all ingredients in a shaker or mixing glass the fill with ice. Shake vigorously, then double strain into a poco grande glass filled with crushed ice. Garnish with a mint sprig that has been slapped between your palms.