This recipe by downtown Pittsburgh bar The Warren won our judge’s choices first prize in our Cocktail Shake-Off. Taste buds were at full attention with notes of basil, lime, and spicy ginger melding together Crooked Creek Distillery Signature Rye, vermouth, bitters, and a pop of Boba Pops Raspberry boba. A fun and unique vermouth, rye, and boba combo cocktail! The judges were wild for it and gave it number-one status. Read more about our cocktail shake-off!
Where To Get Boba Pops
While places to get premade boba tea are all over the place these days, getting the actual tapioca pearls can be a little more challenging. Also, you don’t want to be using straight-up raw tapioca in a cocktail. The bartenders at The Warren are using a special type of liqueur Boba pearls, which you can buy from Unifying Spirits.
Ingredients
- ¾ oz lime juice
- ¼ oz dry vermouth
- 1 oz basil simple syrup
- 1 ½ oz Crooked Creek Distillery Signature Rye
- 1 dash Angostura Bitters
- 1 dash Peychaud’s Bitters
- Red Ribbon Jamaica’s Finest Hot Hot Hot Ginger Beer
- Boba Pops Raspberry Boba
How to Make “The Point of No Return”
- Add ice to shaker. Pour in lime, vermouth, syrup, rye, both bitters, and shake vigorously until frost forms on the shaker.
- Strain and pour over ice in a Collins glass.
- Top with ginger beer and boba.
- Garnish with lime wheels and fresh basil.
Why a Collins glass?
A Collins glass—named for the Tom Collins cocktail—is better for a drink like this with multiple mixed ingredients in it topped with a sparkling component. Its cousin, the highball glass, is almost interchangeable, but better for drinks with two spirits and a mixer. The Collins glass is a better choice for a drink with this many elements to it. You don’t have to be a bartender to have one, you can easily get them at most retailers.
Recipe by Erik Tennyson, Michael Marts, and Ciana Cassi / Story by Emma Riva / Photography by Dave Bryce
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