Been a barista for over 10 years and a bartender for 3. I know both worlds resltively well and know the merits and the marriage between them. Slowly I’ve been building my palate and knowledge to be able to bridge both worlds much more.

Cocktail Inspiration

Boba Bubble Tea

Ingredients

• 30 Ml. Licor 43 Original
• 45 Ml. Ilegal Mezcal Joven
• 30 Ml. Grapefruit Juice
• 30 Ml. Half and Half
• 15 Ml. St. Elizabeth All Spice Dram
• 22 Ml. 1:8 Ratio Cold brew
• 60 Ml. Tapioca Pearls

Method

Cocktail Preparation

• Place all ingredients except tapioca pearls in shaker tin.
• Place pearls on bottom of a collins glass.
• Place ice inside collins glass (ideally a Collins Spear.)
• Double strain mixture into glass.
• Garnish with a boba (thicker) straw and a long rosemary sprig.

Coffee Preparation

• Grind 62.5g of medium roast coffee at the corset setting available on your grinder.
• Prepare 50ml of hot water to bloom coffee.
• Place ground coffee inside a French press and leave lid off for now.
• Pour the 50ml of hot water inside the French press and with a hidden spoon ensure a good amount of coffee has been saturated.
• Measure 100g ice in a medium container
• Pour 300ml of room temp water in iced container and stir until cold, does not have to be fully diluted.
• Pour cold water inside the French press with the saturated coffee and place lid back on without pressing the filter mesh down.
• Wait 14 hours and filter coldbre out into a container without agitation of plunging of the French press filter.