Mango Sticky Rice Old Fashioned

Inspired by the classic Southeast Asian dessert, this cocktail harmonizes tropical mango, rich rum, and the comforting fragrance of coconut and pandan in a delightful layered experience. Finished with a light coconut pandan mousse, syphoned for cloud-like texture, it elevates the drink with style and aroma. Ingredients (1 serving, 5cl total alcohol): • 3cl aged rum (preferably with vanilla or coconut notes) • 1cl mango liqueur • 0.5cl coconut syrup • 0.5cl pandan syrup (or 1 drop pandan essence diluted in simple syrup) • 0.5cl fresh lime juice Coconut pandan mousse (prepare in advance): • 50ml coconut cream • 10ml pandan syrup • 10ml simple syrup • 1 egg white (optional, for extra structure) Glass: Rocks glass Method: 1. For the mousse: Combine coconut cream, pandan syrup, simple syrup, and egg white. Strain into an iSi siphon (or similar cream whipper), charge with 1 N2O cartridge, and chill. 2. Add rum, mango liqueur, coconut syrup, pandan syrup, and lime juice to a mixing glass with ice. Stir until chilled. 3. Strain into a small rocks glass over a large clear ice cube. 4. Pipe a generous layer of coconut pandan mousse on top using the siphon. 5. Garnish with a few drops of mango puree, a tiny mint sprig, or toasted coconut flakes. Sip through the aromatic mousse to reveal a luscious, tropical, and nostalgic homage to mango sticky rice.