Missionary'S Downfall - cooking recipe

Ingredients

10 leaves of fresh mint
1/2 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

Preparation

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.
Note: To make honey syrup, combine equal measures of honey and water, and stir well.