What better way to celebrate spring than by creating a millennial pink cocktail with the traditional liqueur, Campari? The Bittersweet Boba is aseptically pleasing for a girl’s brunch or even for Mother’s Day. Follow this simple recipe below:
Bittersweet Boba
Created by Pam Wiznitzer, Seamstress
.5 oz Campari
2.5 oz Strong Brewed Black Tea
1 oz Milk
1 oz Vanilla Syrup
.5 oz Grand Marnier
Campari-infused Tapioca Boba*
Rim glass with edible red glitter and fill with Campari-infused boba. Shake all ingredients and strain over the boba.
*Campari-infused Tapioca Boba
Purchase plain boba (available online or at specialty grocery stores) and boil for about 30 minutes. Drain boba from pot and let steep in a mixture of 1 cup Campari and 1/3 cup sugar.
What are you drinking this spring?