Located in an alleyway in Chicago’s River North neighborhood, Three Dots and a Dash is a tiki bar that serves as an indoor island oasis for the Windy City. Offering no shortage of classic tiki concoctions, the Midwestern tropical paradise is the perfect place to begin an education in the cocktail subculture, which began at a bar called Don the Beachcomber’s in a much warmer locale—Huntington Beach, California.
“The Missionary’s Downfall first appeared in the 1940s at Don the Beachcomber’s. This was a great example of his unique culinary style of tiki drink. This drink became a must-have staple of tiki bars appearing on several menus under various names over the years,” explains Three Dots and a Dash Beverage Director and award winning bartender Julian Cox. The mixture of rum, crème de pêche, pineapple juice and more is sweet, tart and timeless. “I feel like a great classic drink could be enjoyed in 1855 as well as anytime between then and 2016,” says Cox.
Get the recipe below.
MISSIONARY’S DOWNFALL
1 oz. Denizen Aged White Rum
.5 oz Crème de pêche
1 oz. Fresh lime juice
2 oz. Fresh pineapple juice
Dash honey syrup (3 parts honey and 1 part water)
6-8 Mint leaves, nitro-muddled (see note)
Pineapple crescent and sprig of mint, for garnish
In a mixing tin, lightly muddle fresh mint leaves. Add rum, crème de pêche, lime, pineapple juices and honey syrup. Add ice and shake vigorously, about 15 seconds. Double strain the mixture into a coupe glass. Garnish with a pineapple crescent and small sprig of mint.
