Sticky Mango Rice Cocktail
Sticky Mango Rice Cocktail
Ingredients
For the Infusion
- 50 grams rice furikake, (puffed rice, sesame, coconut)
- 220 grams mango liqueur
- 440 grams Malibu
For the Milk Punch
- 500 grams milk
- 100 grams lemon juice
For Serving
- 3 grams soy sauce
- 4 ice cube, large
Instructions
- 1
Combine the rice furikake, mango liqueur, and Malibu in a vacuum-sealable bag or heat-safe container suitable for sous vide.
⏱️ 5 min
- 2
Sous vide the mixture at 65°C for 1 hour. This will infuse the flavors into the liquids.
⏱️ 60 min•🌡️ 65
- 3
Remove the mixture from the sous vide bath and let it cool completely to room temperature. This may take 1-2 hours.
⏱️ 120 min
- 4
Once cooled, add the milk to the infused mixture. Stir gently to combine.
⏱️ 2 min
- 5
Slowly add the lemon juice to the milk and liqueur mixture. The mixture will curdle, which is part of the milk punch process.
⏱️ 3 min
- 6
Allow the mixture to sit for at least 30 minutes, or until the curds have separated and settled, leaving a clearer liquid.
⏱️ 30 min
- 7
Strain the mixture through a fine-mesh sieve lined with cheesecloth or a coffee filter. This process may take some time as the liquid slowly drips through. Discard the solids.
⏱️ 20 min
- 8
Measure out 130 grams of the clarified premix and bottle it. Repeat for additional servings.
⏱️ 5 min - 9
Add 3 grams of soy sauce to each bottled premix. Gently shake or stir to combine.
⏱️ 2 min
- 10
Chill the bottled premix thoroughly in the refrigerator for at least 1 hour before serving.
⏱️ 60 min
- 11
To serve, place a large ice cube in a glass. Pour the chilled premix over the ice cube.
⏱️ 1 min
Kitchen Tools
Sticky Mango Rice Cocktail
For the Infusion
- 50 grams rice furikake, (puffed rice, sesame, coconut)
- 220 grams mango liqueur
- 440 grams Malibu
For the Milk Punch
- 500 grams milk
- 100 grams lemon juice
For Serving
- 3 grams soy sauce
- 4 ice cube, large
Instructions
- 1
Combine the rice furikake, mango liqueur, and Malibu in a vacuum-sealable bag or heat-safe container suitable for sous vide.
⏱️ 5 min - 2
Sous vide the mixture at 65°C for 1 hour. This will infuse the flavors into the liquids.
⏱️ 60 min•🌡️ 65 - 3
Remove the mixture from the sous vide bath and let it cool completely to room temperature. This may take 1-2 hours.
⏱️ 120 min - 4
Once cooled, add the milk to the infused mixture. Stir gently to combine.
⏱️ 2 min - 5
Slowly add the lemon juice to the milk and liqueur mixture. The mixture will curdle, which is part of the milk punch process.
⏱️ 3 min - 6
Allow the mixture to sit for at least 30 minutes, or until the curds have separated and settled, leaving a clearer liquid.
⏱️ 30 min - 7
Strain the mixture through a fine-mesh sieve lined with cheesecloth or a coffee filter. This process may take some time as the liquid slowly drips through. Discard the solids.
⏱️ 20 min - 8
Measure out 130 grams of the clarified premix and bottle it. Repeat for additional servings.
⏱️ 5 min - 9
Add 3 grams of soy sauce to each bottled premix. Gently shake or stir to combine.
⏱️ 2 min - 10
Chill the bottled premix thoroughly in the refrigerator for at least 1 hour before serving.
⏱️ 60 min - 11
To serve, place a large ice cube in a glass. Pour the chilled premix over the ice cube.
⏱️ 1 min