Created by Dan Greenbaum of New York’s Attaboy and Diamond Reef in Brooklyn, this playful riff on the Mai Tai harnesses the carmelized fruitiness of banana liqueur. “I came up with this drink in the first year or so of Attaboy when we were playing around with banana liqueur a lot,” he says. “[The drink] swaps out the orange liqueur for banana, uses a cleaner white rum as the base, and adds a little Jamaican rum for some funk.” Best of all, the cocktail can be served shaken or blended as a slushie, depending on your mood. For a frozen version, simply add all the ingredients to a blender (sans garnish) with a cup of crushed ice, then blend it until it is smooth.
1.5 oz White Rum (Greenbaum uses Plantation 3 Star Rum)
1 oz Lime Juice
0.5 oz banana liqueur (Greenbaum uses Giffard’s)
0.5 oz orgeat
0.25 oz Overproof Jamaican Rum (Greenbaum uses Smith & Cross)
Bouquet of fresh Mint, for garnish
- Add the white rum, lime juice, banana liqueur and orgeat to a shaker tin.
- Dry shake without ice.
- Break the seal on the tin and pour the cocktail into a rocks glass filled two thirds of the way with crushed ice.
- Add a straw to the glass and fill completely with more crushed ice.
- Garnish with a bouquet of fresh mint and a float of the overproof Jamaican rum.