Breakfast Mai Tai

Written By Daniel Zajic

BREAKFAST MAI TAI

  • 1½ oz. / 45 ml. overproof Jamaican rum

  • ½ oz. / 15 ml. banana liqueur

  • 1 oz. / 30 ml. fresh lime juice

  • ½ oz. / 15 ml. orgeat

  • ¼ oz. / 7.5 ml. cinnamon syrup

  • ¾ oz. / 22.5 ml. black rum to float

METHOD
add all ingredients to shaker tin / add ice and shake until chilled / strain into glass over fresh ice / garnish with mint bouquet after slapping to express oils and cinnamon stick (flamed)

ABOUT
This delightful drink was created by Fanny Chu for Donna (Brooklyn, NY). In this Mai Tai riff, banana and cinnamon are added in place of curaçao and simple syrup. This clearly makes it a breakfast drink…or at least something I’d drink while on vacation. Cheers y’all!

Daniel Zajic
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