Cocktail recipe

Mango Sticky Rice Sour recipe.

A silky rum sour with mango, coconut and toasted-rice aroma inspired by mango sticky rice.

Cocktail recipe 6 mins Mocktail option
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Mango Sticky Rice Sour cocktail image
Mango Sticky Rice Sour

Description

Mango Sticky Rice Sour translates the Thai dessert into cocktail structure rather than simply blending all of its ingredients. White rum gives a clean base, mango provides fruit, coconut cream adds richness and toasted-rice syrup supplies the warm grain aroma that makes the reference clear.

Lime is essential because both mango and coconut soften acidity. Egg white adds a polished foam and makes the drink feel cohesive rather than smoothie-like.

Ingredients

  • 45 ml White rum
  • 25 ml Mango Purée
  • 20 ml lime juice
  • 10 ml Coconut Cream
  • 10 ml Toasted Rice Syrup
  • 15 ml Egg White
  • Ice

Equipment needed

Cocktail Shaker – Shake with ice for proper chill, dilution and texture. Fine Mesh Strainer – Use for fine-straining where the recipe calls for it.

Instructions

  1. Add rum, mango purée, lime juice, coconut cream, toasted-rice syrup and egg white to a shaker without ice.
  2. Dry shake for 10 seconds.
  3. Add ice and shake very hard for 15 seconds.
  4. Double strain into a chilled coupe.
  5. Finish with a little lime zest or a few toasted rice grains if desired.

Recommended glassware

Coupe Glass
Coupe Glass (recommended)

An elegant stemmed glass for shaken or stirred cocktails served up.

120–240 ml Stemmed glass with a broad shallow bowl.

Best for: Daiquiri, Sidecar, Manhattan served up, Gimlet, Clover Club.

Garnish: Great for expressed citrus peels, cherries, and small edible flowers.

Quick facts

6 mins Medium Approx. 12.4% ABV 1.8 units Shaken, served up Mocktail option
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