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Drinks Party - Volume III on StarChefs   V  

The Bar
The Peninsula Chicago
108 East Superior Street
Chicago, Illinois 60611


Carlos Cocktails
Bar Chef Jason Miller of The Bar at The Peninsula Chicago – Chicago, IL
Adapted by

Yield: 1 Serving


  • 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.


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.

  • Bar Chefs Rise From the Ashes
  • Pomegranate Martini
  • Chicago Rising Star 2005 Bar Chef Winner Adam Seger
  • Forum: Mixing Cocktails with Pernod
  • Forum: Great Cocktails in San Francisco

  •    Published: December 2005
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