STREAMING NOW: Nigella: At My Table

Missionary's Downfall

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I couldn't resist the name of this drink when I saw it published in the June 25, 2008 New York Times. Adapted from Forbidden Island, Alameda, California.”
READY IN:
5mins
YIELD:
1 drink
UNITS:
US

Ingredients Nutrition

  • 10 leaves of fresh mint
  • 12 peeled pineapple ring, cut 1/2-inch thick, core removed
  • 2 tablespoons lime juice
  • 1 tablespoon peach liqueur (preferably Leopold Brothers or Mathilde)
  • 1 tablespoon honey syrup (see note)
  • 2 tablespoons clear rum, more if necessary
  • pineapple juice, if necessary

Directions

  1. Combine all ingredients in a blender with about 1/1/2 cups ice. Puree until smooth. If too thick, add a little pineapple juice or extra rum, to taste. It should look like a slushy minto pesto. Pour into a chilled cocktail glass or goblet, and serve with a straw snipped to rise 2-3 inches above rim of glass.
  2. Note: To make honey syrup, combine equal measures of honey and water, and stir well.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: