Breakfast Mai Tai Recipe
appleton rum, dark rum, banana, orgeat, lime juice, cinnamon syrup.
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Frequently paired with
The best thing to pair and share with BREAKFAST MAI TAI
Ingredients
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Cocktail
Garnish
Optional homemade cinnamon syrup
Method
Optional homemade cinnamon syrup
Make syrup
Combine 1 cup water, 1 cup granulated sugar and 2 cinnamon sticks in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce heat and simmer 5 minutes to infuse. Remove from heat, cool to room temperature, then remove cinnamon sticks. Store in a sealed container in the refrigerator for up to 2 weeks. Use 0.5 oz per cocktail.
Cocktail
Prepare glass
If you prefer crushed ice, fill a double old-fashioned glass or tiki mug with crushed ice and set aside. Alternatively, fill with fresh cubed ice at serving time.
Measure and combine
In a cocktail shaker, add 1 oz Appleton (aged Jamaican) rum, 0.5 oz dark rum, 0.5 oz banana liqueur (or 0.5 oz fresh banana puree), 0.75 oz orgeat, 0.75 oz fresh lime juice and 0.5 oz cinnamon syrup. Add a handful of ice (enough to chill the shaker).
Shake
Shake vigorously for 10–15 seconds until the shaker is well chilled and slightly frosted. If using banana puree, shake an extra 5 seconds to fully integrate.
Strain and serve
Strain the contents into the prepared glass over crushed ice (or pour over fresh cubed ice). If you prefer a layered look, float the remaining 0.25 oz dark rum on top by pouring it gently over the back of a spoon.
Finish and garnish
Dust a small pinch of ground cinnamon over the top (about 1/8–1/4 tsp). Garnish with a lime wheel/wedge and a banana slice on the rim. Serve immediately with a short straw and a stirrer.