Beelzebub's Boba

I don’t celebrate Halloween for my own reasons but since taking up photography, I just can’t help myself become immersed in each season, its colours, flavours, and atmosphere.


So, this is my offering for Halloween, a cocktail, simple to prepare but with all the drama and flair that this season has to offer.

Ingredients:


150g Black Sugar Boba

20ml Cointreau

20ml Crème de Cacao Blanc

20ml White Rum

Clementine Tonic to top up

15ml Grenadine


Method:


1. Cook the boba in a large pan of boiling water until they float to the surface. Turn the heat to a simmer and cook for 2-3 minutes. Turn off the heat and cover with a lid. Allow to steep for 3-4 minutes.

2. Drain in a sieve and rinse in cold water. Set aside in a small jar with a little cold water.

3. Add the Cointreau, crème de cacao and rum to a cocktail shaker with an ice cube and stir with a spoon for 30 seconds until chilled. Pour into a large glass.

4. Top up with tonic and add a couple of spoonful’s of the boba.

5. Serve with a shot of grenadine ‘blood’ for that added drama….