Missionary`s downfall

[Tiare]

Does anyone here have recipes for this drink? It would be nice to collect a few variations to experiment with.

The one they serve at the TikiRoom in Stockholm is really nice and fresh tasting made with Havana Club (anejo blanco i guess),pineapple and limejuices, mint and Peach Brandy. Made in mixer so the mint is transformed to those lovley little green dots.

[Scottes]

The Beachbum's recipe from Grog Log:

4 whole fresh sprigs of mint
1/2 slice fresh pineapple
1-1/2oz fresh lime juice
1/2oz peach brandy
1/4oz sugar syrup
1oz light Puerto Rican rum

[Tiare]

So Tikiroom base their MD on the bums recipe, which light PR rum would you recommed?

[Lew Barrett]

This thread got my attention but was ultimately well within the guidelines of decency for this forum. :D

[Edward Hamilton]

I'd recommend Don Q if you can get it. Otherwise it would be Bacardi white, though that rum is today much drier than it used to be when that recipe was created. Today I'd think Appleton white is probably closer to the light Puerto Rican rum of yesteryear, though Beachbum might have other ideas.

[Tiare]

I don`t think i can find Don Q, and a choice between Bacardi or Appleton white is not so hard..

[SamuraiBartender]

Brugal White Label is a good substitute for the PR Rum in the Missionary's Downfall and several other drinks - I too have trouble getting Don Q locally, and can scarcely imagine how great it must be with the Havana Club.

[Tiare]

I too have trouble getting Don Q locally, and can scarcely imagine how great it must be with the Havana Club.

Its real tasty..and served in large hurricane glasses.

I have a problem in finding Peach brandy so i wonder how it would do with Apricot brandy instead? maybe i should give it a shot..

Then i wonder which apry is the best? what i can find most easily is Bols or De Kuyper. Marie brizzard seems hard to get.

[frenchrumlover]

if you can t find peach brandy maybe you should try to get some PECHE DE VIGNE liqueur which i think is much better

[Tiare]

Thank you! :) I`ll see if i can find it..

I read a bit about pêche de vigne and if its made by those red fleshed peaches which are said to have a whisper of spice in their flavor..( a little bit like cinnamon..) then it could make a very interesting MD.

I found that these peaches has a interesting story:

Pêches de vigne--literally peaches of the grapevine. This ancient variety of peach has traditionally been planted among the grapevines as an indicator plant. As peaches are even more susceptible than grapes to the same diseases, the appearance of disease on the peach signals the immediate need to treat the grapevines before disease spreads.

In spite of its humble position as a sort of sacrificial lamb to the noble grape, the pêche de vigne is the most glorious peach on earth.

Its deep, raspberry rose skin is heavily furred with fuzz. Dip it in boiling water for a few seconds, and slip of the skins to reveal the voluptuous flesh beneath. Pêche de vigne is basically a white peach, but its flesh is stained a deep red almost all the way to the pit.

This heirloom peach is so richly perfumed and of such intense sweetness that to do anything more than slice it, add a squirt of lemon juice, and a sprinkling of sugar.

The rare Pêche de Vigne appears only for a short time; just during the fleeting, final weeks in August. Their taste is a curious cross between a ripe and juicy white peach and a succulent raspberry..

-----------------

I wonder how that liqueur tastes?

[SamuraiBartender]

Those look awesome! Kind of like the Blood Orange of the Peach world. Do you know if the practice of planting these in the vineyard is strictly a European thing or is it a practice by vintners all over?

Regarding the Missionary's Downfall: I checked several of my books & there appears to be some wild variations. Some call for Peach liqueur, others Apricot liqueur, some for Peach brandy, others for Apricot brandy. I've only ever made these two ways before, both equally good. The first was by the method in the Bum's book cited earlier, and the second is the method TikiBarTV (#26) (http://tikibartv.com/tikibar_cocktails.php), among others, use.

[Tiare]

Thanks for the link!
I`m going to try the recipe from TikiBarTV, but i also want to try a twist on this and bake those pineapple chunks
in a pan with some JW&N overproof rum and muddle them in the drink.

Do you know if the practice of planting these in the vineyard is strictly a European thing or is it a practice by vintners all over?

I don`t know..but the idea to protect the crop i believe must be used in other places as well.
I find it quite fascinating that those peaches gets red, must come from the vine...?

[lperry]

I made one of these last night with fresh pineapple instead of the pineapple juice and Flor de Cana 4 year because that's the white I have open. It was a bit thick for my tastes, and when I tried to strain it through a fine sieve, it didn't pass through. The hawthorne strainer, in contrast, left too much solid in the drink. Maybe I need a julep strainer? It was a nicely flavored drink - tasty and refreshing in the heat.

[Scottes]

Take a look at a beer & wine-making store for nylon straining bags. They're basically cheesecloth made from nylon, thus much stronger and re-usable (just throw them in the washing machine). The coarse-mesh are plenty fine enough for most things, and you can squeeze these if they're too fine. They are pretty handy to have if you like making syrups and infusions.

Here's one online place that has them (no picture though). I use the small ones, and almost always use the coarse-mesh.
http://www.beer-wine.com/product.asp?sectionID=1&CategoryID=12&productID=1112

[Tiare]

I have now started to make my Missionary`s at home the same way i have learnt at the TikiRoom using the recipe from Grog Log: in blender mix 4 cl White rum ( used here is Havana Club) 3,5 cl Peach Brandy, 4,5 cl fresh lime juice, 4 cl simple syrup, leaves from 3-4 mint sprigs, 1/2 piece of pineapple slice, blend with 15 cl crushed ice for 20 sek.
Serve in Hurricane glass and fill up with more crushed ice if needed.

[rumdog007]

The HC Anejo Blanco is wonderful in this drink. If you can still get the HC Dry Silver, I would recommend that, too. If that turns out to be the taste which you prefer, then, the Appleton White, Brugal White, or the FDC 4 are readily available substitutes for the HC Dry Silver. In my book, nothing that I am aware of can be a stand-in for the HC Blanco Anejo. It is great stuff.

[Tiare]

Never heard of HC dry silver? what`s the difference between it and the anejo blanco?

Its the Anejo blanco i have that i use in this drink.

Then i have the 3 anos and the 7 anos.

They are all fantastic rums, never want to be without any of them.

[rumdog007]

Never heard of HC dry silver? what`s the difference between it and the anejo blanco?

Its the Anejo blanco i have that i use in this drink.

Then i have the 3 anos and the 7 anos.

They are all fantastic rums, never want to be without any of them.




http://www.conraddrinks.com/html/havana_club_silver_dry_rum.html

http://www.rum.cz/galery/cam/cu/havanaclub/index.htm

[rumdog007]

Never heard of HC dry silver? what`s the difference between it and the anejo blanco?

Its the Anejo blanco i have that i use in this drink.

Then i have the 3 anos and the 7 anos.

They are all fantastic rums, never want to be without any of them.

I have a billion of the 50cl minis when they were dumping them at a store in Canada in 2002.

It may have been discontinued.

One reviewer says:

" `Silver Dry`: White, aged roughly 2 years in oak barrels. 75 proof. Ideall basis for tall drinks and cocktails. Full, with delicate floral and fruity notes"

http://www.conraddrinks.com/html/havana_club_silver_dry_rum.html

http://www.rum.cz/galery/cam/cu/havanaclub/index.htm

[Tiare]

Oh yes..seems like being something that is discontinued, or maybe only sold in some places?

Thanks for the links!

[forrest]

I made one of these last night with fresh pineapple instead of the pineapple juice and Flor de Cana 4 year because that's the white I have open. It was a bit thick for my tastes, and when I tried to strain it through a fine sieve, it didn't pass through. The hawthorne strainer, in contrast, left too much solid in the drink. Maybe I need a julep strainer? It was a nicely flavored drink - tasty and refreshing in the heat.

When muddling (pineapple in this case) it is quite common to "double strain".
This is usually accomplished with a) the hawthorn strainer on your mixing cup, and then: b) poured through a julep strainer into your chilled glass. These two should enough to get most of the stuff out, tho when using pulverized spices (dried peppers, coriander, cardamom, cumin, etc.) i (shamefully admit) use a triple straining system. Steps a), & b) and c) a fine strainer that i sit, literally, balanced on top of the glass (maybe Tiare has a picture, i have no camera, but i am sure you get the idea).

So all that to say: Yes, you should get a Julep strainer. Robert Hess talks about there uses, and has a link to purchase online, here:http://www.drinkboy.com/BarTools/Strainer.html

and my fine strainer looks like this (but not as nice):
http://www.instawares.com/s-s-single-mesh.alg-s9093.0.7.htm

and when you use it make sure it is balanced, because the handle is handy, but it is also heavy!!

[Tiare]

When i double strain i use my hawthorn and a fine mesh strainer, a tea strainer..

[lperry]

That was my problem then - I need to strain in steps. The good news is that now I get to buy a new gadget. ;)

[ejellest]

I pretty much always double strain cocktails these days.

Because I make both stirred and shaken drinks in stainless mixing cup(s), I just use a hawthorne strainer and a fine mesh tea strainer for all drinks. Julep strainers don't really work well with stainless mixing cups. Plus, even when using the julep strainer with glass mixing cups, ice often gets around the side of the strainer.

The tea strainer is something like this:

2.5 Inch Tea Strainer (http://www.fantes.com/images/3341tea_infusers.jpg)

With drinks with more garbage in them, you sometimes have to hit the residue in the tea strainer with a bar spoon to encourage the liquid to drain out.

~Erik