Nankai Mango Colada
- Cocktail Shaker
- 2 oz Nankai Shochu
- 1 oz Coconut Milk
- 3 oz Mango Juice
- 0.25 oz Lime Juice Up to 0.5 oz
- 0.5 oz Lemongrass Syrup Simple Syrup or agave is fine too
- 1 cup Sugar
- 1 cup Water
- 1-2 stalks Lemongrass
- Chop lemongrass into chunks and add to pot with sugar and water.
- Bring to boil then lower heat to simmer for 4-5 minutes.
- Remove from heat and infuse from 30-min to 24-hours.
- Combine Nankai, mango, coconut, lime, syrup and ice to shaker.
- Shake well until mixed and chilled.
- Double strain into coupe glass.
If you like Thai food or flavors and have always wanted it in alcoholic form, look no further than our Nankai Mango Colada cocktail. The Thai dessert, Mango Sticky Rice, inspired this cocktail after an event at Anajak Thai in Sherman Oaks, CA, where we realized Nankai Shochu pairs incredibly well with Thai cuisine. While our other Thai-inspired cocktail, the Japanese Thai Gimlet, is tart and bright, the Mango Colada is creamy and subtly sweet.
What is Mango Sticky Rice?
Mango Sticky Rice, or khao niaow ma muang, is a popular dessert at Thai street vendors and restaurants. Essentially a rice pudding, it is slathered with sweetened coconut milk and slices of fresh mango.
The coconut milk in the dessert is often sweetened with brown sugar, making black sugar-based Nankai Shochu a perfect complement.
Nankai Shochu in the Mango Colada
Nankai Shochu is perfect for this cocktail because it carries the ingredients well. It’s not boozy as to overpower. The vacuum-distillation and black sugar work to create a smooth, flavorful distillate that elevates citrus and umami. Interestingly, you can substitute Nankai Gold for a boozier base and the flavors will still shine through.
As the cocktail name suggests, the Pina Colada also partially influenced this Thai-style cocktail. However, where the original uses pineapple, coconut cream, and rum, our version uses Nankai Shochu, mango juice, and coconut milk. Lime juice adds acidity while lemongrass syrup adds bright citrus on the nose. The combination of creaminess with bright flavors from mango, lime and lemongrass is perfect for pairing with spicy food.
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