Author Notes
A fun cocktail for Halloween that looks gross (and is filled with slimy frog eggs/eyeballs that are actually boba tea balls!) but tastes quite sophisticated from the combination of mint, Green Chartreuse, lime, gin, and Aperol. —fiveandspice
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Ingredients
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1/2 cup
boba tea tapioca pearls (I used black ones I found on Amazon)
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1/4 cup
sugar
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20
fresh mint leaves
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4 ounces
Green Chartreuse
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4 ounces
gin
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4 ounces
fresh lime juice
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4 ounces
simple syrup
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1 ounce
Aperol (or Campari)
Directions
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First prepare the boba tapioca balls. Bring 6 cups of water to a boil, then add the 1/4 cup sugar and the tapioca balls. Wait until the tapioca balls float to the surface, then cover and cook for 2 to 3 more minutes, or until they reach your desired softness. Drain and run cold water over them for about 30 seconds. Set aside.
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To make each cocktail, muddle 5 mint leaves in the bottle of a cocktail shaker. Add 1 ounce each Chartreuse, gin, lime juice, and simple syrup. Fill the shaker 2/3 to 3/4 full of ice and shake vigorously for about 20 seconds.
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Dump the contents of the shaker into a tall cocktail glass, and stir in a couple spoonfuls of the cooked tapioca balls. Gently spoon 1/4 ounce of Aperol over the top, then serve immediately with a straw. Repeat to make the remaining three cocktails.
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