Breakfast Mai Tai

Name: Breakfast Mai Tai
Ingredients: 1 1/2 ounces overproof Jamaican rum (preferably Smith & Cross); 1/2 ounce banana liqueur (preferably Giffard Banane du Bresil); 1/2 ounce orgeat; 1/4 ounce cinnamon syrup; 1 ounce lime juice; 3/4 ounce black rum (preferably Hamilton)

The Breakfast Mai Tai has gone through several iterations at Donna, where it was first created with an oat orgeat for a guest who had a nut allergy. The recipe has evolved over the course of several menus, but its crushability remains intact. As Fancy Chu, the drink's creator, says, 'I definitely would drink this for breakfast when vacationing somewhere tropical, or even on a day off, daydreaming of being in the tropics.'

tiki mai tai rum banana liqueur orgeat cinnamon syrup lime juice

Ingredients

1 1/2 ounces overproof Jamaican rum (preferably Smith & Cross)
1/2 ounce banana liqueur (preferably Giffard Banane du Bresil)
1/2 ounce orgeat
1/4 ounce cinnamon syrup
1 ounce lime juice
3/4 ounce black rum (preferably Hamilton)

Directions

1Combine the overproof rum, banana liqueur, orgeat, cinnamon syrup, and lime juice in a cocktail shaker.
2Add a few pellets of crushed or cracked ice and shake until they melt.
3Pour into a large rocks glass, add the black rum, and top with more crushed ice.
4Garnish with a mint sprig, a charred cinnamon stick, and edible flowers.

Contributed by @lsheltonSTO

Source: Original recipe