Bar Chef Jason Miller of The Bar at The Peninsula Chicago – Chicago, IL
Adapted by StarChefs.com

Yield: 1 Serving

Ingredients:

• 1¼ ounces sloe gin
• 1¼ ounces vodka
• 1 ounce Triple Sec
• 3 ounces peach puree
• 3 ounces pineapple juice
• Splash of soda
• Black tapioca pearls*
• 1 slice of orange
• 1 Maraschino cherry
  
  *Purchase tapioca pearls at gourmet food stores or at Asian food markets. Tapioca pearls, when cooked properly, should be soft to the center. Keep them in a syrup solution of white sugar, brown sugar, water and honey, for no more than 4-6 hours, stirring often, to prevent clumping.

Method:

Combine all ingredients except the tapioca pearls in a shaker and mix well. Place the tapioca pearls in a tall glass and add ice. Pour the liquid over the ice and garnish with the orange and cherry on a cocktail pick.