This cocktail, created by Dennis Gobis, the co-owner and head of operations at The Roosevelt Room in Austin, goes lush as a derivation of the Missionary’s Downfall—a base of five-year-old rum, blended and frozen with fresh tarragon, mint, aloe juice, coconut cream and pineapple chunks.
- 1 1/2 ounces El Dorado five-year-old rum
- 1 ounce Coco Lopez cream of coconut
- 1 ounce aloe juice
- 4 ounces pineapple wedges
- 10 mint leaves
- 10 tarragon leaves
- 1/2 tsp peanut oil
- Garnish: mint sprig
- Garnish: butterfly pea powder
Add all the ingredients into a small Nutribullet or other blender with 10 ounces crushed ice and blend for 10 seconds.
Pour into a Hurricane glass (with an optional mini lei tied around its body).
Garnish with a mint sprig and a few shakes of butterfly pea powder.
Serve with a straw.