Taro Bubble Tea
Pulling inspiration from a bubble tea experience, this taro cocktail uses aged Flor de Caña 5-Year-Old Añejo Clásico Rum and Licor 43 to get classic vanilla notes. Coconut water and just a touch of lemon pull everything into balance.Ingredients
Serves 1
1½ oz (45 ml) Flor de Caña 5-Year-Old Añejo Clásico Rum
½ oz (15 ml) Licor 43 Original
1 oz (30 ml) Taro Tea Concentrate*
1 oz (30 ml) coconut water
¾ oz (22 ml) Simple Syrup**
¼ oz (7.5 ml) fresh lemon juice
cooked tapioca pearls***
Instructions
- In a cocktail shaker, combine rum, Licor 43, Taro Tea Concentrate, coconut water, Simple Syrup and lemon juice. Fill with ice and shake for 10 seconds. Fill a Collins glass with tapioca pearls and fresh ice, then fine strain shaker mixture into glass, insert a large straw and serve.
- * To make Taro Tea Concentrate, add one 0.9 oz (25 g) package taro flavour powder to ¼ cup (60 ml) hot water and stir until fully combined and smooth. Cool in refrigerator before using.
- ** 1:1 ratio of granulated sugar dissolved in boiling water. Allow to cool before using.
- *** In a large saucepan, bring 10 cups water to a boil. Add 1 cup (250 ml) black tapioca pearls and cook until water comes back to a boil and tapioca pearls are floating. Reduce heat to medium and simmer for 30 minutes, stirring every 5 minutes, then turn off heat and let rest in saucepan for 30 minutes. Strain pearls and rinse under cold water. Return pearls to saucepan, add 1 cup (250 ml) brown sugar and simmer on low heat for 10 minutes. Allow to cool before using.