When I'm behind the bar there's always one classic tiki cocktail that I hate to say I can’t do.

That’s the Missionary’s Downfall.

It’s classically a frozen drink and I just don’t have blenders behind the bar.

So I decided to come up with a shaken version, and of course I also wanted to create a modern riff on it as well.

So today let’s make a shaken Missionary’s Downfall and a Monastery Grounds.

Let’s do this!!!

Use code EASYTIKI20 for 20% off anything at Surfside Sips
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Use code ANDREW20 for 20% off any BG Reynolds Syrup
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Use code EasyTiki10 for 10% off anything at Cocktail Garnish Company
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RECIPE
Missionary’s Downfall (Shaken)
2 oz (60 ml) Lightly Aged Rum
.5 oz (15 ml) Peach Liqueur
.5 oz (15 ml) Honey Syrup
1 oz (30 ml) Pineapple Juice
.5 oz (15 ml) Lime Juice
8-10 Mint Leaves

Glassware: Chilled Coupe
Garnish: Mint Leaf
Ice: Cubed
Method: Coupe Shake

Monastery Grounds
1 oz (30 ml) Pineapple Rum
1 oz (30 ml) Branca Menta
.75 oz (22.5 ml) Passionfruit Honey Syrup*
.75 oz (22.5 ml) Lime Juice

Glassware: Double Old Fashioned
Garnish: Mint Sprig
Ice: Pebble
Method: Whip Shake

*Passionfruit Honey Syrup
Yield ~ 8 oz
170g Passionfruit Puree
170g Honey

Combine both the honey and the passionfruit puree into a sanitized bottle and shake until incorporated.

TOOLS
Glassware (Coupe): [ Ссылка ]
Glassware (Double Old Fashioned): [ Ссылка ]
Straw: [ Ссылка ]
My Awesome Shirt: [ Ссылка ]
Shaking Tin: [ Ссылка ]
Jigger: [ Ссылка ]
Bar Mat: [ Ссылка ]
Swing Top Bottles: [ Ссылка ]
Hand Juicer: [ Ссылка ]

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