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Thai Mango Sticky Rice Cocktail

A refreshing cocktail inspired by the beloved Thai dessert, combining flavors of ripe mango, rich coconut, and a hint of pandan, perfect for summer gatherings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 serving
Course: Beverage
Cuisine: Thai, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cocktail base
  • 8 inches Pandan leaf, cut into 1-inch pieces Opt for fresh or frozen pandan leaves for best flavor.
  • 3 oz Good-quality mango juice Use pure mango juice without added sugars.
  • 2 oz Vodka Quality vodka like Tito’s or Grey Goose recommended.
  • 1 oz Coconut milk Full-fat coconut milk recommended for richness.
  • 1 Tablespoon Raw white rice Adds texture and depth to the cocktail.
  • as needed none Ice cubes Use fresh, clean ice for chill.

Method
 

Preparation of the Pandan Mocktail Base
  1. In a mortar and pestle, add the diced pandan leaf pieces. Pour in a splash of vodka and grind in a circular motion to bruise the leaves.
  2. Add the remaining vodka to the ground pandan mixture and give it a quick grind to infuse the vodka with pandan flavor.
  3. Strain the mixture into a mixing glass or cocktail shaker.
Mixing the Cocktail
  1. Add the mango juice, coconut milk, rice, and ice cubes to the mixing glass.
  2. Shake vigorously for about 30 seconds until chilled.
Serving
  1. Use a fine mesh strainer to strain the cocktail into a chilled martini glass or a rocks glass filled with ice.
  2. Garnish with a tip of pandan leaf, if desired.

Notes

For a stronger drink, add more vodka. For a creamier texture, mix in extra coconut milk. Enjoy fresh for the best flavor.