Easy cocktail recipes: Baileys drunk? What's that?

Smooth, sweet, and velvety, Baileys Irish Cream is among the most appreciated alcoholic beverages. Pair it with the latest in town, aka bubble tea, and it's a winner. Ankur Chawla, celebrity beverage consultant at Mai Bao, a brand new Modern Singaporean street food concept at DLF Avenue Saket, New Delhi, shows us how to make these amazing and unique cocktails

salted caramel baileys bubble tea

SALTED CARAMEL BAILEYS BUBBLE TEA 

Ingredients:

Baileys 30ml 

In-house caramel syrup 15ml 

Boba Pearls 10–12 

Mixed milk (full-cream and condensed) 60ml 

Salted caramel syrup 15ml 

In-house brewed Black Tea 120ml 

Method: Build-up

Garnish: Salted Caramel Syrup 

Glassware: Hi Ball / Pilsner / Shake Glass

Also read: Best cocktail recipes: If done well, you'll see the glasses raise themselves

oreo bailey bubble tea

OREO BAILEYS BUBBLE TEA

Ingredients:                                              

Baileys 30ml 

In House Caramel Syrup 30ml 

Boba Pearls 10–12 

Crushed Oreo cookies as desired

Mixed Milk (full-cream and condensed) 60ml 

In-house brewed Black Tea 120ml

Method: Build-up

Garnish: Oreo  

Glassware: Hi Ball/Pilsner/ Shake Glass

Also read: Best cocktail recipes: Got Bourbon? Let's make you a drink

strawberry cheesecake baileys bubble tea

STRAWBERRY CHEESECAKE BAILEYS BUBBLE TEA

Ingredients:

Baileys 30ml

Strawberry syrup 15ml

Cream cheese 1 spoon 

In House Caramel syrup 20ml 

Boba Pearls 10–12 

Mixed milk (full-cream and condensed) 50ml 

In-house brewed Black Tea 120ml

Method: Build-up

Garnish: Cream Cheese with strawberry syrup

Glassware: Hi Ball / Pilsner / Shake Glass

Also read: Beginner's guide to whiskey: Everything you need to know about Bourbon, casks, ingredients

classic baileys bubble tea

CLASSIC BAILEYS BUBBLE TEA 

Ingredients:

Baileys 30ml 

In-house caramel syrup 30ml 

Boba pearls 10–12

Mixed milk (full-cream and condensed) 60ml 

In-house brewed Black Tea 120ml

Method: Build-up 

Garnish: Cream and chocolate cracker sticks 

Glassware: Hi Ball / Pilsner/ Shake Glass

Also read: Best American whiskey: It's time you looked beyond Jack Daniel's or Jim Beam

cafe baileys bubble tea

CAFÉ BAILEYS BUBBLE TEA 

Ingredients:

Baileys 30ml 

In-house caramel syrup 30ml 

Boba Pearls 10–12 

Mixed milk (full-cream and condensed) 60ml 

Beaten coffee 30ml 

In-house brewed Black Tea 120ml

Method: Build-up

Garnish: Beaten coffee

Glassware: Hi Ball / Pilsner / Shake Glass 

Also read: Spices get a new avatar with exotic new blends and finds

vanilla cinnamon baileys bubble tea

VANILLA CINNAMON BAILEYS BUBBLE TEA 

Ingredients:

Baileys 30ml 

In-house caramel syrup 20ml 

Boba Pearls 10–12 

Mixed milk (full-cream and condensed) 60ml 

Vanilla syrup 10ml

Cinnamon syrup 5ml 

Cinnamon Powder ½ teaspoon

In-house brewed Black Tea 120ml

Method: Build-up

Garnish: Sprinkle it up with Cinnamon powder

Glassware: Hi Ball/ Pilsner/Shake Glass 

Also read: The Balvenie Global Brand Ambassador Gemma Paterson explains the science and art of whisky making

taro purple baileys bubble tea

TARO PURPLE BAILEYS BUBBLE TEA

Ingredients:

Baileys 30ml 

In-house caramel syrup 30ml 

Boba Pearls 10–12 

Mixed milk (full cream and condensed) 60ml 

Taro Powder concoction 30ml 

In-house brewed Black Tea 120ml

Method: Build-up

Garnish: Taro Purple Concoction 

Glassware: Hi Ball /Pilsner /Shake Glass 

matcha baileys bubble tea

MATCHA BAILEYS BUBBLE TEA 

Ingredients:

Baileys 30ml 

In-house caramel syrup 30ml 

Boba Pearls 10–12 

Mixed milk (full cream and condensed) 60ml 

Matcha Tea 60ml 

In-house brewed Black Tea 100ml 

Method: Build-up

Garnish: Matcha Concoction 

Glassware: Hi Ball / Pilsner / Shake Glass 

ankur chawla

ANKUR CHAWLA Beverage Consultant Mai Bao, DLF Avenue Saket, New Delhi

Entrepreneur, sommelier, author, speaker and founder of Scope Bev, Ankur comes with a decade-plus experience in hotels and hospitality, including  with brands like Taj and JW Marriott. Driven by his curiosity for beverages, Ankur studied them academically from WSET, London, and has been certified at completing Level Three of the programme. He is well-travelled and has interacted with master sommeliers, beverage professionals, wine makers etc. from different parts of the world. Built on the premise of extensive experience and a passion for beverages, his firm Scope Bev is one-stop-shop for all beverage consultancy needs.

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