Missionarys Downfall

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

1. Combine all ingredients in a blender with about 1 1/2 cups ice.
2. Puree until smooth.
3. If too thick, add a little pineapple juice or extra rum, to taste.
4. It should look like a slushy mint pesto.
5. Pour into a chilled cocktail glass or goblet, and serve with a straw snipped to rise 2 to 3 inches above rim of glass.

mint, ring, lime juice, liqueur, honey syrup, clear rum, pineapple juice

Taken from cooking.nytimes.com/recipes/1016307 (may not work)