Shochu Cocktail Recipe: Mango Colada

mango colada nankai shochu cocktail
mango colada nankai shochu cocktail
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5 from 8 votes

Nankai Mango Colada

Modeled after one of our favorite desserts, Mango Sticky Rice, this cocktail features Nankai Shochu, fresh mango juice, coconut milk and lemongrass syrup. Perfect for pairing with spicy food.
Prep Time30 minutes
Cook Time3 minutes
Total Time33 minutes
Course: Dessert
Cuisine: Cocktail, Thai
Keyword: coconut, colada, lemongrass, mango, nankai shochu, Shochu cocktail, summer cocktail, Thai
Servings: 1
Calories: 219kcal
Cost: $4


  • Cocktail Shaker


Mango Colada

  • 2 oz Nankai Shochu
  • 1 oz Coconut Milk
  • 3 oz Mango Juice
  • 0.5 oz Lemongrass Syrup Simple Syrup or agave is fine too

Lemongrass Syrup

  • 1 cup Sugar
  • 1 cup Water
  • 1-2 stalks Lemongrass


Lemongrass Syrup

  • 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, syrup and ice to shaker.
  • Shake well until mixed and chilled.
  • Double strain into coupe glass.


In lieu of lemongrass syrup, you can use simple syrup, which will cut your prep time by 30 min.


Serving: 6.5oz | Calories: 219kcal | Carbohydrates: 24g | Protein: 0.6g | Fat: 6g | Sodium: 3.7mg | Sugar: 23g

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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