"I have a very long, ongoing list that is over 3 years old of potential cocktail names. They are incredibly narrative - usually they come to me in a group setting in some sort of context. I share the list with my bartenders, and they create drinks around the list. So “I Used to Live in Thailand” is a joke poking fun at myself, because when I first moved back, I started way too many conversations with that opener." 

— Jennifer Dobbertin, Best Quality Daughter

Ingredients

Thai Tea:

• ¼ cup Thai Tea mix
• 4 cups water

Alcoholic Beverage:

• 1 ½ oz Aged Rum
• ½ oz Clement Creole Shrubb
• 3 oz Thai Tea
• 2 oz Sweetened Condensed Milk
• 3 dashes Angostura Bitters
• ¼ c Boba Pearls

Non-alcoholic Beverage:

• 5 oz Thai Tea
• 2 oz Sweetened Condensed Milk
• ¼ c Boba Pearls
• ¾ oz Simple Syrup*

Directions

Prepare the Thai Tea. In a pot, bring 4 cups of water to a boil, add Thai tea mix, lower heat and simmer for 3 mins. When done simmering, let stand for 30 minutes, then fine strain. This batch should make 4-5 drinks.

Follow the instructions on the Boba Pearls of your choice. Prepare cup with Boba Pearls. Add liquids to shaker tin. Shake liquids with ice and roll into prepared cup.  Add ice.

Substitute oat milk or almond milk for non-dairy option.

*Simple Syrup used when substituting non-dairy option for a sweeter or any sweeter of your choice.

• 1 cup sugar
• 1 cup water

Add sugar and water to small-medium pot stir until dissolved, simmer for 2-3 minutes on low heat

Recipe by Best Quality Daughter