The Inspiration Behind the Cocktail
The idea was to capture the essence of Mango Sticky Rice in a glass. This involves balancing the sweetness of mango, the richness of coconut, and the unique texture provided by sticky rice. The challenge lies in achieving this balance while maintaining the drink's clarity and smoothness.
Key Ingredients and Their Roles
- Mango Purée: Provides the natural sweetness and vibrant flavor of mango.
- Coconut Cream: Adds a rich, creamy texture reminiscent of the dessert's coconut milk component.
- Sticky Rice Syrup: Introduces the chewy texture and subtle sweetness of sticky rice.
- Rum: Offers a tropical base spirit that complements the other flavors.
- Fresh Lime Juice: Balances the sweetness with a touch of acidity.
- Soda Water: Adds effervescence, making the cocktail refreshing.
The Crafting Process
1. Preparing the Sticky Rice Syrup
To mimic the texture of sticky rice, we create a syrup that incorporates sticky rice essence. This syrup adds depth and a slight chewiness to the cocktail.
- Combine 100g sticky rice with 1L water in a saucepan.
- Bring to a simmer and cook until the rice is fully softened, approximately 20 minutes.
- Blend the mixture until smooth, then strain through a fine mesh to remove solids.
- Sweeten the syrup with 200g sugar, stirring until fully dissolved. Let it cool before use.
2. Mango Purée Preparation
Fresh mangoes are blended into a smooth purée, ensuring no chunks remain. This purée is the heart of the cocktail's flavor profile.
3. Mixing the Cocktail
- In a shaker, combine 50ml mango purée, 30ml coconut cream, 20ml sticky rice syrup, 45ml rum, and 15ml fresh lime juice.
- Add ice and shake vigorously until well-chilled.
- Strain into a chilled glass filled with ice.
- Top with soda water for a refreshing finish.
- Garnish with a slice of mango or a sprig of mint for an added touch.
Recipe
Mango Sticky Rice Cocktail (Reminiscent of a Piña Colada)
- 50ml Planteray Pineapple infused with freeze-dried mango
- 20ml Brooklyn Kura 14
- 20ml Coconut Water
- 40ml Rice Cream
Method:
- Add all ingredients to a shaker.
- Shake and strain into a hurricane glass over ice.
Planteray Mango Infusion
- 700ml Planteray Pineapple
- 200g Freeze-dried mango
Method:
- Mix ingredients in a vacuum bag and seal.
- Cook sous vide at 55°C for 2 hours.
- Strain through a superbag.
- Bottle and refrigerate.
Rice Cream
- 250g Glutinous Rice
- 1.5L Coconut milk (divided)
- 12.5g Amylase
- 12.5g Glucosidase
Method:
- Add 1L coconut milk in a pot over medium heat.
- Just before boiling, add the rice and reduce to a simmer.
- Cook for 20 minutes.
- Let it cool to 55°C, blend, and add the enzymes with the rest of the milk.
- Add to a vacuum bag and cook sous vide at 55°C for 4 hours.
- Strain through a superbag.
- Bottle and refrigerate.
Final Thoughts
This Mango Sticky Rice cocktail is a testament to how traditional desserts can inspire innovative beverages. By carefully balancing flavors and textures, we've created a drink that's both familiar and intriguingly new. It's perfect for those looking to explore the fusion of dessert and mixology.