Mango Sticky Rice Old Fashioned

Inspired by the iconic Thai dessert, this cocktail harmonizes tropical flavors with a surprising texture. Aromatic coconut-pandan mousse from a cream syphon replaces traditional foam, pairing with mango and rum for a rich, dessert-like drink with a modernist twist. Ingredients: - 3.5 cl aged white rum - 1 cl mango puree (strained for smoothness) - 0.5 cl lime juice - 0.5 cl coconut syrup - 1 dash saline solution (10:1 water:salt) - 1 cl pandan coconut mousse (see below) - Fresh mango slice and toasted sesame seeds, for garnish Pandan Coconut Mousse (for syphon): - 100 ml coconut cream - 10 ml pandan syrup - 10 ml simple syrup - Pinch of salt Directions: 1. Prepare the mousse: Blend coconut cream, pandan syrup, simple syrup, and salt until well combined. Strain if needed. Charge into a 0.5L cream syphon with one N2O charger, chill thoroughly. 2. In a mixing glass, combine rum, mango puree, lime juice, coconut syrup, and saline solution. Stir gently with ice until well chilled. 3. Strain into a rocks glass over a large ice cube. 4. Gently top with a crown of pandan coconut mousse from the syphon. 5. Garnish with a thin slice of mango and a sprinkle of toasted sesame seeds. Serve in a chilled rocks glass.