Down in the Big Easy, the bar team at Mopho plays fast and loose with an entire menu of boba teas, which not only includes liquored up spins on classic boba flavors like taro and strawberry, but also a variation on the Old Fashioned. The slushy reincarnation uses milky white tea, tapioca pearls, bourbon syrup and maraschino cherry syrup (straight from the cherry jar) to set itself squarely apart from the 19th-century original. “It has all of the flavors you expect from an Old Fashioned without being too strong,” general manager Drew Delaghter explains, “with all the flavors and textures you’d expect from a boba tea.” The crossing of worlds perfectly fits Delaughter’s mantra for the bar program: “traditionally untraditional.”
Frozen Old Fashioned
White Tea au Lait
1.5 oz Bourbon
2.25 oz Bourbon Syrup
1.5 oz White Tea au Lait
1 frozen orange juice cube
2 dashes Peychaud's Bitters
2 dashes bitters
15-20 tapioca pearls
Maraschino cherry syrup (from a Luxardo jar)
- Drizzle maraschino syrup along the inside of a highball glass and add about 15-20 tapioca pearls.
- In a blender, add bourbon, bourbon syrup, white tea mixture, frozen orange juice cube, and bitters, along with a handful of regular ice.
- Blend briefly until ice is crushed, but be careful not to overblend.
- Pour mixture from blender into the highball and add a large boba straw.
2 bottles bourbon (Mopho uses Benchmark)
1 quart sugar
1 squeeze lemon juice
- Pour bourbon into a large sauce pot. Add sugar and a squeeze of lemon juice.
- Bring it up to a simmer and stir until sugar is dissolved.
- Let simmer until most alcohol is cooked out and mixture is reduced by about half.
- Strain out any sediment and let cool to room temperature.
White Tea au Lait
5 bags white tea
1 pint non-dairy creamer
1 pint hot water
- Slowly combine non-dairy creamer with hot water, constantly stirring to dissolve the creamer.
- Add tea bags and let steep for about 15 minutes.
- Remove tea bags and let cool to room temperature.