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Schema interviewsBubble tea grows up | spiked, no chaser
Did anyone think of this before? At Bar Q, a pan-Asian restaurant in Greenwich, New York, the house special is their SPIKED BUBBLE TEA.
Anita Lo, the chef who also owns the Michelin-starred Annisa, decided to bring boba tea back to adults who grew up with it...and grew out of it..and hopefully return to it.
The Spiked Bubble Tea combines green tea-infused syrup with milk and a shot of vodka, with tapioca pearls coated with almond extract and amaretto.
The NY Times also featured the spiked bubble tea found at Kansas City's noodle and dumpling place Blue Koi. (Didn't expect it to come out of the Midwest...maybe California...but Kansas?!) Their bar features tea flavors like sweet green bean, taro, sesame and mango -- mixed with a choice of vodka, rum, bourbon or tequila. "People tend to lean toward the fruit flavors with rum," the owner said, "but the almond tea with bourbon is a big seller." Yum.
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Comments
i would totally drink this.
Posted by: mike | May 19, 2008 12:17 PM
I've been wanting to try this at home. But I've never been willing to sacrifice my own bbl-t to find the right combination. experiment. I would absolutely drink this too. What about a mango-slush with a shot of Alize?
Posted by: Alden | May 20, 2008 12:46 AM