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How To Add The Perfect Cosmic Twist To Your Halloween Cocktails

Sebastien Centner is here with cosmic cocktails.  

 
ALIEN LAB BLENDED – WELCOME COCKTAILS…

 
Alien laboratories are very sterile, like a hospital, so what happens when aliens abduct
you? They drain you of all human essence and inject you with alien fluids of course!
Treat these IV-bags as welcome cocktails, great your guests with their favourite concoction or keep them hanging from a rolling rack as your friends arrive. They hang their jacket and grab their prescribed mixture!
 
GLOWING COSMIC COCKTAIL
 
Now these next cocktails are truly out of this world …
 
Depending on the ingredients, you can create cocktails that glow yellow, blue,
green, red, etc. Just to show you as an example you can make a neon yellow
drink by using a small tablet of vitamin B12 in the glass (Vitamin A and the B vitamins thiamine, niacin, and riboflavin are strongly fluorescent) and then adding a clear mix like Sprite will turn it yellow. Clear liquors like vodka, gin or white rum are best to use as they don’t affect the colour. You could also use an energy drink that has high levels of B vitamins (Sebastien pours Monster drink into glass) which on their own will beam bright yellow. Add yellow-hued mixes such as pineapple juice or
lemonade to enhance the colour.
 
We’re going to mix up a blue cocktail using tonic. Tonic has a compound –
quinine – that in addition to giving tonic its bitter flavour also causes it to glow
blue under black light. So you can make a simple gin & tonic or get a bit fancier
 
BOOZY BUBBLE TEA
 
Up next, Boozy Thai Bubble Tea. Also known as ‘boba’ tea and originated in
Taiwan and the boozy version is gaining popularity. Shangri-la in NYC has an
entire boozy bubble tea menu. It’s really the tapioca pearls that are a bit more
unusual and give it that supernatural / Halloween look.
There’s 3 components to making Thai Tea
 
1) Brewing the Ceylon / black tea
2) Making the simple syrup for the tapioca pearls
3) Cooking the tapioca pearls
Thai tea is different as it’s a bit spicier and stronger tasting as it’s brewed with
star anise and cloves. The tapioca pearls ‘boba’ come in all different colours not
only black. Here we have green tea and taro. Taro is a root vegetable that gives
a sweet, nutty vanilla taste once cooked.
When the tea is brewed, you can prepare the simple syrup for the tapioca pearls
that is a blend of water, brown sugar and granulated sugar.
We added spiced rum once the syrup was cooked and had time to cool.
The tapioca needs to marinate in the mixture for at least 1 hour prior to serving.
We found this great brand of spiced rum called Baron Samedi that has a very
Halloween-worthy label.
So in this UFO glass, I’ll pour the tapioca pearls with spiced rum simple syrup,
tea and add sweetened condensed milk and stir.
And you don’t always need a sweet garnish, I love the UFO look of these enoki
mushrooms so grab a couple stems and place them in the glass. Enjoy!
 
 
Boozy Thai Bubble Tea
 Serves 4
 Ingredients
  • 6 bags black ceylon tea tablespoons loose tea

  • 2 star anise
 
  • 3 whole cloves
 or cardamom seeds
  • 1/4 cup sweetened condensed milk
  • 1 cup uncooked tapioca pearls
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 3 ounces spiced rum
  • ice
 There's three components to making the boozy thai bubble tea:
1. Brew the tea
2. Make the spiced rum sugar syrup
3. Cook the tapioca pearls

PREP
 
Brew Tea
Bring 5 cups of water to a boil in a medium saucepan. Remove the pan from the heat. Place the tea bags, star anise, and cloves (optional) in the water, and make sure they are completely submerged. Steep for 10 minutes. Use a large spoon or a strainer to remove the tea bags, star anise, and cloves. Let the tea cool to room temperature.
Spiced Rum Sugar Syrup
In a small saucepan, boil 2 cups of water and 1 cup of brown sugar and 1 cup of granulated sugar until a syrup forms and the sugar is dissolved, about 2 – 3 minutes. Allow to cool. Add 3 ounces of spiced rum.
 Tapioca Pearls
Measure 1 cup of uncooked tapioca pearls (boba) and pour into 8 cups of boiling water. Add the pearls and stir until they begin floating to the top of the water. Turn the heat to medium and cook the boba 12-15 minutes. Remove pan from heat, drain and rinse. Return pearls to the pot and cover in the sugar syrup and let sit until other ingredients are ready.

ASSEMBLY

Use tall glasses and fill each with ice cubes. Fill each glass 3/4 of the way full with tea. Add one tablespoon of sweetened condensed milk and 1 heaping tablespoon of tapioca pearls in syrup. Stir and enjoy!
 

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Monday, October 31, 2016

Coming Up

Mon 27 Tommy Smythe shares the classic partyware that’s making a comeback
Tue 28 Strange but delicious food pairings with Chef Rodney Bowers
SEE THE FULL SCHEDULE
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