Missionary’s Downfall

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Cocktail History

The Missionary’s Downfall is a classic tiki cocktail that was originally created by Don the Beachcomber in the 1930s at his bar in Hollywood, California. Several variations of the drink exist today, but the classic typically calls for white rum, lime, crème de pêche, honey, pineapple, and mint. This version by Scotty Schuder, owner of the tiki bar Dirty Dick in Paris, is similar but swaps out lime for lemon, uses less honey syrup, and adds more peach flavor to create an equally tasty tropical beverage.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Pineapple Rum: This is the base spirit. We chose Plantation Stiggin’s Fancy Pineapple Rum because it has a rich rum taste with notes of pineapple, tropical fruits, citrus, and cloves. For a mocktail version of this drink, try Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the rum.

Lemon Juice: This adds sweet and sour citrus flavors for balance. We prefer fresh lemon juice because it’s less bitter than the bottled stuff and tastes better.

Crème De Pêche: This is a liqueur made from infusing heirloom peaches in alcohol. We used Giffard Crème De Pêche De Vigne for its fresh and pleasant stone fruit flavor. For a mocktail version of this drink, try peach syrup in place of the crème de pêche.

Honey Syrup: This is a sweetener made from honey and water. We made ours using Alex’s simple recipe.

Pineapple Cubes: These are blended into the drink. They add the recipe’s fresh pineapple aroma and flavor.

Mint Leaves: These are also blended into the drink. They add fresh mint flavor.

Pineapple Wedge: This is one of the garnishes. It adds more fresh pineapple aroma and flavor.

Mint Sprig: This is another garnish. It adds fragrant mint aroma.

Orchid Blossom: This is the other garnish. It adds floral aroma.

Tasting Notes

The Missionary’s Downfall features aromas of fresh pineapple and mint and has an ice-cold sip that features the bright sweetness of pineapple along with spirituous rum funk and cooling mint which, along with a bit of peach, chase each other down the throat.

Our Opinion of This Cocktail Recipe: Although the blended particles could potentially be off-putting to some, we both found this drink to have a totally delectable and crushable flavor. We do think we’ll resort to a different technique for incorporating the flavors into the Missionary’s Downfall next time though since mint and pineapple chunks don’t exactly get along well with straws.

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Which of our palates is yours most like?
Find out if your palate is most similar to Alex’s or Kendall’s by answering five questions.

Take Our Quiz →

Alex’s Take: ⭐⭐⭐⭐
“While I was unsure of this one at first because there were so many different versions of it everywhere, the recipe we ended up making turned out to be delicious. Though it is a bit unorthodox because it calls for blending pineapple chunks and mint leaves in with the rest of the ingredients, the Missionary’s Downfall turned out quite tasty, if a little bit unappealingly green due to the mint. I would absolutely make this drink again, but I think I would try a few things differently, such as more pineapple chunks, less mint, and maybe a way to keep mint chunks out of the mix at the end.”

Kendall’s Take: ⭐⭐⭐⭐
“This cocktail proved once again that I really love pineapple in tiki drinks! The sweetness of the fruit pairs so well with rum, and the mint was a refreshing addition. My only qualm with this recipe was how the bits of blended mint got stuck in my teeth. When we make this again (and I’m sure we will), I would swap out the blended pineapple for juice and ask Alex to either blend up the mint a bit more or filter it out. I like a nice smooth sip so I can enjoy the flavors without the pesky chunks.”

Recipe

This cocktail recipe was adapted from Easy Tiki: A Modern Revival with 60 Recipes by Chloe Frechette.

AuthorEasy TikiPrep Time5 minsRating

Ingredients
 1 ½ oz Pineapple Rum
 ¾ oz Lemon Juice
 ½ oz Crème De Pêche
 5 Pineapple Cubes
 6 Mint Leaves
 1 Pineapple Wedge
 1 Mint Sprig
 1 Orchid Blossom

Method
1

Add rum, lemon juice, crème de pêche, honey syrup, pineapple cubes, mint leaves, and ice to a blender.

2

Blend until desired texture.

3

Pour into a snifter or tiki glass.

4

Garnish with pineapple wedge, mint sprig, and orchid blossom.

Ingredients

Ingredients
 1 ½ oz Pineapple Rum
 ¾ oz Lemon Juice
 ½ oz Crème De Pêche
 5 Pineapple Cubes
 6 Mint Leaves
 1 Pineapple Wedge
 1 Mint Sprig
 1 Orchid Blossom

Directions

Method
1

Add rum, lemon juice, crème de pêche, honey syrup, pineapple cubes, mint leaves, and ice to a blender.

2

Blend until desired texture.

3

Pour into a snifter or tiki glass.

4

Garnish with pineapple wedge, mint sprig, and orchid blossom.

Missionary’s Downfall

Make It a Mocktail: Use Caleño Dark & Spicy Tropical Non-Alcoholic Spirit in place of the pineapple rum and peach syrup in place of the crème de pêche to try a booze-free version of this drink.

Tools & Glassware We Recommend

More Tiki Cocktails

If you like this tiki cocktail recipe, here are a few others we’ve tried that you may enjoy:

Donga Punch Cocktail Recipe

Donga Punch: A rhum agricole cocktail made with Don’s mix, lime juice, a grapefruit twist, a cinnamon stick, and an orchid blossom

Cobra's Fang Cocktail Recipe

Cobra’s Fang: A rum cocktail made with orange juice, lime juice, passion fruit syrup, Swedish punsch, grenadine, absinthe, pineapple fronds, and a snake-shaped orange peel

Something Tequila Cocktail Recipe

Something Tequila: A tequila cocktail made with pineapple juice, orange juice, lime juice, simple syrup, passion fruit syrup, a lime slice, a mint sprig, and edible flowers

Zombie Cocktail Recipe

Zombie: A rum cocktail made with velvet falernum liqueur, Donn’s mix, lime juice, absinthe, grenadine, Angostura aromatic bitters, and mint

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