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.
- Prep time
- 5 min
- Cook time
- 2 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
Instructions
- 1
*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.
- 2
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!