4

Rainy day pick-me-up: Missionary's Downfall at Adrift

^
Keep Westword Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Denver and help keep the future of Westword free.

Just when we thought summer-like weather was here to stay, we woke up today to find that last night's rainstorm lingered and outstayed its welcome like the last drunk patron at the bar. And since the prospect of staying cooped up inside more than two days in a row makes us crazy, we're looking for an escape.

And escape we shall, preferably to somewhere beachy. We think you should, too, unless you're still nursing a hangover from this weekend's party holiday double whammy and relishing the excuse to stay inside.

No better place to fake an escape to the tropics than a tiki bar, and luckily, Adrift, which opened last month after many weeks of delays, gave Denver just that kind of spot, complete with island-themed decor and drinks bearing umbrellas.

The beverage board at this South Broadway bar features many of the rum-based classics suitable for boat drinking. But our favorite on the menu? The Missionary's Downfall.

Invented by Don the Beachcomber -- one of the founding fathers of the original tiki movement -- sometime in the late 1904s, the drink is made with clear rum, pineapple, mint and peach liqueur, which are poured over a glassful of crushed ice and garnished with a wedge of pineapple.

Refreshing and tropical without becoming cloyingly sweet, it goes down easy. Too easy. And that means you'll forget your drenched clothes, your ruined patio plans and your stress brought on by trying to maneuver a vehicle down Denver's streets when everyone has suddenly forgotten how to drive.

Want to make one yourself?

Here's the original Don the Beachcomber recipe, according to Beachbum Berry's Grog Log, by Jeff Berry and Annene Kaye

Ingredients:

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

Directions:

Strip mint leaves from sprigs and discard stems. Place leaves in blender with remaining ingredients and 14 ounces of crushed ice. Blend until smooth. Pour into glass or tiki mug.

And here's a modified version, adapted from the New York Times:

Ingredients:

10 leaves fresh mint 1/2 ring of peeled pineapple cut 1/2-inch thick, core removed 1 ounce lime juice 1/2 ounce Leopold Bros. peach liqueur 1/2 ounce simple syrup 1 ounce clear rum

Directions: Fill a chilled cocktail glass with finely crushed ice. Combine all ingredients in a blender and purée until smooth. Pour mixture over ice, garnish with a wedge of pineapple.

Keep Westword Free... Since we started Westword, it has been defined as the free, independent voice of Denver, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Denver with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Westword community and help support independent local journalism in Denver.

 

Join the Westword community and help support independent local journalism in Denver.