Mango Sticky Rice Cocktail
A popular Thai dessert mango sticky rice, now in the form of a delicious festive cocktail! Rice washing technique produces an exceptionally smooth drink.
Ingredients
- 8 inches pandan leaf, cut in 1-inch pieces
- 3 oz good mango juice
- 2 oz vodka, or less if you prefer
- 1 oz coconut milk, see note 1
- 1 Tablespoon raw white rice, see note 2
- Ice cubes
Notes
- I recommend Aroy D brand in the UHT paper carton for best flavour. If not available, Aroy D in cans are fine. Do not use light coconut milk.
- You won’t taste the rice added to the cocktail, but “rice washing” cocktail is a trick to help smooth out the bitterness of the alcohol.
Instructions
- *The video tutorial for this recipe is part of a livestream. The mango sticky rice cocktail starts at minute 54:05. In a mortar and pestle, add the pandan leaf pieces and a small splash of vodka and grind in a circular motion to bruise and breakdown the leaves. Add the remaining vodka and give it a quick grind, then strain it into a mixing glass or cocktail shaker.8 inches pandan leaf, 2 oz vodka
- Add the mango juice, coconut milk, rice and ice cubes. Shake or stir vigorously until well chilled, and strain through a fine mesh strainer into a chilled serving martini glass or a rocks glass filled with ice. Garnish with a pandan leaf tip, if desired, cheers!3 oz good mango juice, 1 oz coconut milk, 1 Tablespoon raw white rice, Ice cubes
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