Lime Bubble Tea DAIQUIRI for National Daiquiri Day!
By: Warren Bobrow
Published: July 18, 2012

Klaus, the SOUSED GNOME is thirsty. 
With tomorrow's National Daiquiri Day fast approaching, Klaus was beside my bed this morning when I awoke.  He was glaring at me with his little ceramic eyes.  How did he get beside my bed? 
Who put him there?
Brugal makes a gorgeous new product.  It's called the Extra Dry Rum.  Crystal clear in color.  Crisp, aromatic and very refreshing, this rum is the perfect adjunct to a Daiquiri.
There is a bit of Aviation Gin in this drink as well.  But before you start giving me a hard time about Gin in a Daiquiri, just listen a bit before complaining!
 
I truly despise those frozen concoctions made with lime (artificially flavored) syrup and crushed ice that often smells like the freezer needs cleaning out...and it does!
This is a cocktail of unusual strength and character.
Asian in appearance and flavor, it uses tapioca as the base, lime juice (always freshly squeezed) the fabulous Brugal Rum and freshly Mavea filter crushed ice made with coconut water in a 50/50 blend
The tapioca balls are delicious and chewy as they travel in a measured pace up the large straw.  I'm always amazed at their "gummy bear" chewy quality and aromatics- yet they are a bit sweet, but very refreshing on a hot day.
It's the Dominican Republic meeting Asia in a mind-numbing cocktail.
 
Brugal Extra Dry Rum/Bubble Tea
Ingredients for this very simple cocktail that will knock you on your "rear" and that of your friend!  (serves 2 or more if desired in shots) 
One Lime Bubble Tea from your favorite Vietnamese restaurant or make your own Tapioca Pearls (very easy to reconstitute them in warm water and coconut milk)
2 shots of Brugal Extra Dry Rum
1 shot of Aviation Gin
Bitter End Thai Bitters
Royal Rose Cardamom and Clove Simple Syrup
Extra freshly squeezed lime juice (about 1/4 cup)
Coconut Water Ice in a 50/50 blend (freeze unsweetened coconut water with Mavea "inspired" water in an ice cube tray)
Coconut Milk (sweetened from a can is ok)
Preparation:
To a Boston Shaker add 1/3 cup of Tapioca Pearls that you've reconstituted with a bit of coconut milk and water
Add 1/4 full- with regular crushed ice
Add 1/4 cup fresh lime juice
Add 2 shots of Brugal Extra Dry Rum
Add 1 shot of Aviation Gin
Add 3 drops Bitter End Thai Bitters
Add 2 Tablespoons of Royal Rose Simple Syrup of Cardamom and Clove 
Add some freshly slapped mint (put mint in one hand and slap your other hand onto it)
Add 4 tablespoons of coconut milk
Add freshly crushed "inspired" coconut water ice (ice that doesn't stink from the freezer is best!) to your plastic cup. 
I make my infused ice with water from the Mavea "Inspired" water filter pitcher 
Shake and pour into a plastic cup with a large BUBBLE TEA straw in the top
Drink and prepare to get BLASTED... 
 
EVEN KLAUS will get blasted by this little dream-boat of a drink! 
 
Danger level of 4 out of 5! 
 
Crush ice in a towel with a mallet.  Watch out for your fingers!
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