ESSENCE OF ASIA
Flor de Caña 5-Year-Old Añejo Clásico Rum $29.49 Nicaragua 134676
Licor 43 Original $35.49 Spain 238303
Taro Bubble Tea Pulling inspiration from a bubble tea experience, this taro cocktail uses aged rum and Licor 43 to get classic vanilla notes. Coconut water and just a touch of lemon pull everything into balance. 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 * * 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. 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. 1 oz (30 ml) coconut water ¾ oz (22 ml) Simple Syrup ** ¼ oz (7.5 ml) fresh lemon juice cooked tapioca pearls *** In a cocktail shaker, combine rum,
RECIPES & COCKTAIL STYLING BY JORY DAVIES
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