Bubble-liscious! Italiano/Brazilian/Vietnamese "Tea"
By: Warren Bobrow
Published: September 3, 2011

Bubble Tea has become my favorite late summer beverage treat.  Of course this tasty fad has made waves from Taiwan to Japan to China to Vietnam- California to NYC and into my hand.  I wanted to see if the flavors would lend themselves to rum- my favorite beverage.  The answer?  Very much so. 
Rum, the distilled beverage of crushed sugar cane is so versatile in cocktails- it lends itself to flavors of the tropics in various ways.  Punches for instance take to rum and fantastic combinations result.  The same holds true for Bubble Tea, it takes rum or in the case of this new cocktail, the Sunday Hullabaloo, Cachaça.  
Cachaça is made in Brazil. Essentially it is sugar cane that is cut then fermented.  It is then distilled in small copper pot stills.  In the case of the White Cachaça, it is minimally aged in Brazilian or French wood barrels for six months, sometimes longer, sometimes shorter, depending on the quality of the spirit.  Rum on the other hand, at least in my world is made from either crushed fresh sugar cane or molasses syrup. It is aged in used oak barrels that may have held Bourbon Whiskey.  There is a huge difference in the flavor from cane rum to Cachaça.  Similar ingredients, different aging medium. Different product.  I like them both in this drink.  The essential ingredient is the Vermouth.  The Bubble tea can be any flavor that appeals to you.  Coconut works very well. 
  I try not to drink the cheap stuff made from sugar syrup- I much prefer the Rhum Agricole which is produced in small amounts from freshly cut cane then distilled. 

Bubble Tea is trendy, yes- but it is very habit forming because it is so delicious!
The Sunday Hullabaloo cocktail uses Cabana Cachaça and Punt e Mes Red Vermouth, along with the Taro Root Bubble Tea.  Those little black lumps at the bottom of the glass are freshly made tapioca.  They are one of those umami flavors and textures.  Chewy, slightly sweet and pillow soft, they lurk at the bottom of this cocktail waiting to be sucked up by the oversized straw that is cut on an angle.  Why is it cut on an angle? 

To scoop up the sweet jewels of Tapioca of course!   They are a taste treat!
Cabana Cachaça has a unique peppery flavor that melds well with the Taro Root "Tea" that is the basis of the Bubble Tea.   What is Taro Root?  
Taro Root is a tuber, like a potato.  It thrives in Vietnam and in the Caribbean.  When cooked, it takes on a nutty flavor.  The Taro Root in my Bubble Tea is a purple color and it tastes similar to white chocolate.
So I found myself at Viet Ai in Florham Park, NJ- which I believe prepares some extremely respectible Vietnamese food and discussed the usual flavors with the owner.
He suggested trying his favorite, the Taro Root.  Deeply flavored, not at all potato in aroma- it reminded me of a trip to a far off land.  In this case, Vietnam.

I received some professional samples the other day for medicinal and creative purposes.  (Thanks Laura)
Punt e Mes is one of those old fashioned brands of sweet red Vermouth that I crave in a cocktail.  It gives depth and aroma to drinks like a Manhattan or a Negroni.  When mixed with the Cabana Cachaça and the Bubble Tea the flavor quickens on the palate.  Sure the Bubble Tea is a sweet treat.  Usually the Bubble Tea is a kid's drink.  But in the case of the Sunday Hullabaloo, this drink is anything but a kid's drink. 

 
Sunday Hullabaloo 
Ingredients:
16 oz glass of Taro Root Bubble Tea with fresh Tapioca pearls
3 shots of Cachaça *your choice or use white rum*
1 shot of the best red Vermouth you can find
Fresh Tapioca pearls
Coconut Water ice (Sweet)  Freeze Coconut water in icecube trays for this flavorful specialty ice
Simple Syrup
Preparation:
In a cocktail shaker, add good ice
Add the Taro Root Bubble Tea
Add Cachaça and Red Vermouth and simple syrup to taste
Shake well 
Strain into a short cocktail glass with about a tablespoon of Tapioca Pearls (I like the black ones, they look great in the glass)
Add a couple of Coconut water ice cubes.
Sip yourself into a frenzy and then have another.  Keep the kids away from this very likeable drink. 

 
I suggest enjoying this cocktail with a plate of Vietnamese Style Beef Sate' made extra spicy to offset the powerful sweet treat in your hand.
My favorite NJ Vietnamese food can be found here:
Viet Ai Vietnamese Restaurant
189 Ridgedale Ave
	Florham Park, NJ 07932
	(973) 410-9400

Comments:
julie
September 3, 2011

Very interesting and informative  - and it's a very pretty color  - I love anything with coconut so I could overlook the tapioca   - However  after a couple of Sunday Hullabaloos with coconut  - I'd eat tapioca with a smile
julie

Very interesting and informative  - and it's a very pretty color  - I love anything with coconut so I could overlook the tapioca   - However  after a couple of Sunday Hullabaloos with coconut  - I'd eat tapioca with a smile