Mango Sticky Rice Cocktail

Name: Mango Sticky Rice Cocktail
Yield: 1 serving
Ingredients: 8 inches pandan leaf; 3 oz good mango juice; 2 oz vodka; 1 oz coconut milk; 1 Tablespoon raw white rice; Ice cubes

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Drinks

Mango Sticky Rice Cocktail

Iris Warren

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A popular Thai dessert mango sticky rice, now in the form of a delicious festive cocktail! Rice washing technique produces an exceptionally smooth drink.

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Ingredients

Servings

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

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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.
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!

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.