C O C K T A I L R E C I P E S WITH Put brown sugar kongac jelly in glass Fill glass with ice pour in Taiwanese Black Tea Add Bumbu Cream and Bumbu XO Stir Top with milk foam 50ml Aroma Taiwanese Black Tea 50ml Fresh Milk 30ml Bumbu Cream 10ml Bumbu XO 60ml Brown Sugar Kongac Jelly Milk Foam B U M B U B L A C K P E A R L I N G R E D I E N T S M E T H O D M A D E W I T H I N G R E D I E N T S M E T H O D 50ml Aroma Taiwanese Black Tea 50ml Fresh Milk 30ml Bumbu Cream 10ml Bumbu XO 60ml Brown Sugar Kongac Jelly Milk Foam B U M B U L A G O O N L A T T E Pour blue lagoon base in glass Add ice Add Bumbu Cream and Milk Lab coconut milk top with 1 shot Aroma BanHuaiWai Do not stir Blue Lagoon Base: Aroma G 30% Aroma Red 70% Spirulina powder M A D E W I T H I N G R E D I E N T S M E T H O D J A M E S O N T A I W A N E S E T E A H I G H B A L L 50ml Aroma Taiwanese Black Tea 50ml Fresh Milk 30ml Bumbu Cream 10ml Bumbu XO 60ml Brown Sugar Kongac Jelly Milk Foam Add Taiwanese Black Tea, Demerara Syrup, and Jameson Original to a glass Add ice Top with soda water Garnish with orange wedge M A D E W I T H I N G R E D I E N T S M E T H O D J A M E S O N I R I S H V . 2 - C O L D S E R V I N G Add Jameson Original, Cold Brew, and Demerara Syrup to a glass Add Ice Top with cream cheese 35ml Jameson Original 75ml Cold Brew - Caramellow 10ml Demerara Syrup 60ml cream cheese M A D E W I T H