Bubble Tea Cocktail Recipe For National Bubble Tea Day
We couldn’t make this bubble tea cocktail in time for National Bubble Tea Day, April 30th. But by the time this weekend rolled around, we managed to acquire the boba (the tapioca pearls that make bubble tea) and made the sake simple syrup to put together the cocktail. As a fan of bubble tea, we were excited to try an alcoholic version, so we thank the mixologists at Kikori Whiskey for the recipe.
Kikori is a smooth rice whiskey made with locally grown rice, distilled, aged, blended and bottled in Kumamoto, Japan.
The light, balanced notes of Kikori whiskey add a rich flavor to the creamy and fruity profile of this tasty cocktail, made fun with the addition of boba.
Boba are tapioca pearls—the bubbles in bubble tea. They have a chewy, fun, gummy texture and can be used not just in bubble tea and related cocktails, but in iced coffee, milk, smoothies and other cold drinks; and as toppings for ice cream, pudding and other desserts; even as a topping for pancakes.
RECIPE: STRAWBERRY BOBA FIZZ, A BUBBLE TEA COCKTAIL
Ingredients Per Drink
1.5 ounce Kikori Whiskey
1 ounce sake syrup
1/4 ounce lemon juice
1 ounce full fat coconut milk
1 egg white
2 strawberries plus 1 for garnish
Boba (tapioca pearls), reconstituted (1/4 cup or more)
Soft drink, as needed depending on size of glass
Add the boba to the bottom of a tall glass.
Muddle the strawberries thoroughly in the bottom of a shaker.
Add the Kikori, sake syrup, lemon juice, coconut milk and egg white.
Add the ice to the shaker and shake vigorously.
Strain through a double strainer, throw away the ice and then pour back the drink into the shaker. Vigorously re-shake without ice for another minute or two.
Pour the contents into the glass over the boba and let them sit for ten seconds.
Slowly pour the soft drink into the center of the cocktail to create the foam on top.
Garnish the glass rim with a notched strawberry. Serve with wide boba straws or a long spoon to scoop up the boba.