Boba master Elton Keung originally launched Labobatory on Kickstarter in an effort to bring tapioca lovers of San Gabriel, California, new flavors of bubble tea—including the spiked variety. One such creation takes inspiration from classic taro-flavored milk tea. He combines the East Asian dessert staple with mezcal, which he says adds a terrific smokiness to the taro. Soaking the tapioca pearls in brown sugar and honey made from longan (a relative of lychee) gives the sweet, chewy bites some floral depth, while the taro powder gives the cocktail an arrestingly bright purple hue.
Taro Mezcal Boba
Del Maguey Mezcal Vida
Teazone Taro Powder
1.5 oz Del Maguey Mezcal Vida
2.5 oz Teazone Taro Powder
1.5 oz Non-Dairy Creamer
.75-1 oz Cane Sugar
1 oz hot water
Half a scoop (20-25 pearls) Tapioca balls
- Add taro, creamer and sugar to a shaker.
- Add hot water and stir thoroughly.
- Add mezcal and ice, then shake.
- Place boba at the bottom of a large highball glass and fill with ice.
- Strain the mixer from the shaker into the glass.
- Insert boba straw and slurp away.