An honorary May the 4th special, named after the galactic bounty hunter, Boba Fett. Leave the ice out, if you're feeling extra indulgent, or pile it on if you're looking for something more refreshing.
Ingredients
- 2 oz Iichiko "Silhouette" Barley Shochu
- ½ oz Artemisia Thistle
- 1½ oz honey simple syrup (1:1 honey and water)
- 1 cup sweet vanilla coconut milk (2:1 canned coconut milk and sweetened condensed coconut milk plus ½ tsp vanilla extract), or milk of your choice (a higher fat option is less likely to separate with alcohol)
- 1½ tsp matcha, prepared with 2 tbsp hot water
- ½ cooked black sugar boba pearls (¼ cup dried)
- Lots of ice, if desired
Preparation
- Fill the base of a tall cocktail glass (a Collins glass or a mason jar work well) with the cooked boba pearls. Fill the glass with ice, if desired.
- Combine the shochu, Thistle, honey syrup, and the prepared matcha in a shaker over ice. Shake until very cold.
- Strain the shaker into the glass. Carefully pour the sweet vanilla coconut milk over the back of the spoon into the glass. The matcha portion should float to the top.
- Serve as is, or stir to combine before serving. Serve very cold, like the best revenge.
