Banana Pancake Mai Tai
The Banana Pancake Mai Tai is an original creation by Adam Wild, who you can find on Instgram and Tik Tok. The brown butter rum is worth the extra step and it works incredibly well with the Banana Liqueur. Adam’s original recipe calls for Tempus Fugit Creme De Banane Liqueur but I opted for the Giffard Banane du Bresil Liqueur. If you don’t have a banana liqueur, opt for one of those two.
To date, this makes one of my favorite Mai Tai riffs. If you’re looking for another great Mai Tai addition to your breakfast routine, check out the Breakfast Mai Tai by Fanny Chu.
Banana Pancake Mai Tai
Ingredients
1 oz lime juice (30 ml)
½ oz maple syrup (15 ml)
½ oz creme de banana (15 ml)
2 oz browned butter fat-washed rum* (60 ml)
Directions
- Add all ingredients to a tin with crushed or nugget ice and shake. Open pour into Mai Tai glass and add more ice as needed. Garnish with a spent lime shell, mint, and slice of banana.
- To make browned butter rum: Brown 2 tbsp of butter. Add to 4 oz Jamaican rum. Let sit for several hours at room temp. Add to fridge or freezer to solidify fat. Remove and discard fat. Strain through a coffee filter.
