breakfast mai tai

1 1/2 oz Smith & Cross Rum
1/2 oz Giffard Banana Liqueur (Tempus Fugit)
1/2 oz Orgeat
1/4 oz Cinnamon Syrup
1 oz Lime Juice

Whip shake with crushed ice, pour into a double old fashioned glass, add crushed ice, and float 3/4 oz Hamilton Black Rum (Coruba). Top with crushed ice and garnish with mint sprigs, edible flowers (omit), and a smoldering cinnamon stick. Two Wednesdays ago, I decided to look up the Breakfast Mai Tai Chloe Frechette's Easy Tiki book after seeing it on Instagram a few times recently. The drink was created by Fanny Chu at Donna in Brooklyn, and the name makes me think that it ought to have orange marmalade akin to Salvatore Calabrese's Breakfast Martini, but it takes things in a banana instead of orange direction. Fanny explained, "I definitely would drink this for breakfast when vacationing somewhere tropical, or even on a day off, daydreaming of being in the tropics." The recipe itself was akin to the Te Anuanua that has passion fruit instead of cinnamon syrup and the Banana Hammock with a different rum and no cinnamon syrup. Once mixed, the Breakfast Mai Tai served up cinnamon, smoke, mint, and rum funk aromas. Next, a creamy lime and caramel sip ascended into funky rum, nutty, and cooked banana flavors on the swallow with a cinnamon finish.