Mango Sticky Rice Old Fashioned

Inspired by the beloved Thai dessert, this cocktail reimagines sweet mango, creamy coconut, and fragrant pandan within a classic rum Old Fashioned structure. The drink is punctuated by a lush, airy coconut-pandan mousse created with a siphon, crowning the cocktail with an irresistible texture and aroma. Ingredients: - 3.5 cl Aged rum - 1 cl Mango purée (fresh, strained) - 0.5 cl Pandan syrup (see below) - 2 dashes Toasted rice tincture (or substitute with a mild rice syrup) - Coconut-Pandan mousse (see below) - Dehydrated mango slice, for garnish Glass: Rocks glass Pandan Syrup: Combine 1 part sugar, 1 part water, and a handful of fresh pandan leaves. Simmer gently for 10 minutes, let steep off heat for 30 mins, strain, and cool. Coconut-Pandan Mousse (Syphon): Blend 100ml coconut cream, 50ml pandan syrup, and a pinch of salt until smooth. Strain and pour into an iSi siphon charged with one N2O charger. Chill thoroughly before use. Method: 1. In a mixing glass, combine rum, mango purée, pandan syrup, and toasted rice tincture with ice. Stir until chilled and properly diluted. 2. Strain into a rocks glass over a clear, large ice cube. 3. Carefully layer the coconut-pandan mousse on top using the siphon. 4. Garnish with a dehydrated mango slice. Sip through the aromatic mousse for a flavor and texture journey that pays homage to the dessert, balancing tropical fruit, creamy coconut, and floral pandan with the depth of rum.