Golden Orchard Milk Punch

A clarified cocktail inspired by the beloved Thai dessert Mango Sticky Rice, this advanced creation blends aged rum with vibrant mango, a subtle rice note, and fragrant coconut-pandan layers. Milk punch clarification provides crystalline clarity and a silky texture, while a coconut–pandan espuma adds a modern aromatic flourish. Served on a large clear ice cube in a rocks glass. Glass: Double Old Fashioned (Rocks) glass Yields: 1 serving 1. Final Cocktail Recipe Aged Rum (preferably lightly oaked, e.g. Flor de Caña 7yr): 5 cl Clarified Mango–Rice–Coconut Punch Base (see method below): 9 cl Lime Juice (fresh): 1 cl Simple Syrup (2:1): 0.5 cl Saline Solution (10%): 2 drops Pandan Bitters: 2 dashes Large clear ice block Garnish: Coconut–Pandan espuma (see recipe below), dehydrated mango sliver 2. Milk Punch Clarification Method To make 6 servings (multiply as needed): Build your punch base: • Mango–Rice Purée: 150 g (see recipe) • Toasted Rice Syrup: 60 ml (see recipe) • Coconut–Pandan Water: 120 ml (see recipe) • Fresh lime juice: 18 ml • Aged rum: 30 cl • Simple syrup (2:1): 3 cl • Saline (10%): 12 drops • Pandan bitters: 12 dashes • Whole Milk (full-fat, fresh): 200 ml Steps: 1. Combine all ingredients except milk in a non-reactive bowl. 2. In a separate large jug, pour in the milk. 3. Slowly pour the mixed cocktail base into the milk (not the other way). 4. Allow to curdle fully (stir gently)—rest 30 minutes at room temp. 5. Strain through a fine chinois or muslin, then pass through a coffee filter until fully clear (may take 1–2 hours). Do not squeeze curds. 6. Refrigerate until service. 3. Homemade Mango–Rice Purée Fresh ripe mango: 200 g (peeled, diced) Steamed glutinous rice (room temp): 30 g Coconut milk (full-fat): 40 ml Water: 20 ml Salt: pinch Blend all ingredients until completely smooth. Strain through fine sieve. Keep chilled. 4. Toasted Rice Syrup Jasmine rice: 100 g Sugar: 180 g Water: 180 ml 1. Toast rice in a dry pan over medium heat until golden brown and fragrant. 2. Add toasted rice, water, and sugar to a saucepan. Simmer gently 10 mins. 3. Cool, then fine strain. Store refrigerated. 5. Coconut–Pandan Water Coconut water: 200 ml Fresh pandan leaves: 3 (washed, knotted) Desiccated coconut: 20 g 1. Combine all in a container, refrigerate to infuse 4 hours. 2. Remove pandan and coconut, strain through fine sieve. 6. Coconut–Pandan Espuma (iSi siphon) Coconut milk (full-fat): 120 ml Double cream: 30 ml Pandan syrup (see below): 15 ml Gelatin sheet (silver): 0.5 (softened in cold water) Icing sugar: 1 tsp Pinch salt To make pandan syrup: - Water: 50 ml, Sugar: 50 g, Pandan leaf: 1 (knotted). Simmer 5 mins, cool, strain. Steps: 1. Gently warm coconut milk and cream with salt and icing sugar until warm. 2. Add soaked gelatin sheet, dissolve fully. 3. Stir in pandan syrup. Cool to room temp. 4. Charge in iSi siphon (0.5 L) with 1 N2O charger. Shake vigorously and chill. 7. Preparation & Service Steps 1. Place a large clear ice block in cold rocks glass. 2. Add 5 cl aged rum and 9 cl clarified punch base. 3. Add 1 cl fresh lime juice and 0.5 cl simple syrup. Stir gently. 4. Add 2 drops saline solution and 2 dashes pandan bitters. Stir again. 5. Dispense a thick layer of coconut–pandan espuma on top. 6. Garnish with a dehydrated mango sliver. 7. Serve immediately—aromatic, tropical, and elegantly clear with a creamy, modern foam cap. Enjoy the Golden Orchard Milk Punch: a clean, bright, and innovative tribute to mango sticky rice in liquid form.