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Thai Mango Sticky Rice Cocktail

A tropical cocktail inspired by the beloved Thai dessert, combining fresh mango, creamy coconut, and aromatic pandan for a refreshing experience.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 cocktail
Course: Beverage, Cocktail
Cuisine: Thai, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cocktail
  • 3 oz Mango Juice High-quality or freshly blended.
  • 2 oz Vodka Good quality vodka recommended.
  • 1 oz Coconut Milk Use full-fat for creaminess.
  • 1 Tablespoon Raw White Rice Use jasmine or short-grain rice for best results.
  • 8 inches Pandan Leaves Cut into 1-inch pieces; fresh leaves recommended.
  • Ice Cubes For chilling the cocktail.

Method
 

Preparation
  1. In a mortar and pestle, add the pandan leaf pieces and a small splash of vodka. Grind in a circular motion to bruise the leaves.
  2. Add the remaining vodka to the mortar and grind again. Strain into a cocktail shaker.
  3. Pour in the mango juice, coconut milk, raw white rice, and ice cubes into the shaker.
  4. Shake vigorously for about 30 seconds until well combined and chilled.
  5. Strain the cocktail into a chilled martini glass or a rocks glass filled with ice.
  6. Garnish with a tip of pandan leaf, if desired.

Notes

Best enjoyed fresh; store the base without ice in the fridge for up to 24 hours. To enhance sweetness, add simple syrup to taste.