Kanpai colada
- Luke Bensley
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Serves 1
Easy
Prep: 15 mins
plus 24 hrs macerating
0 reviews
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This take on a traditional piña colada has a splash of sake and sweet mango cordial. It's an ideal summer sipping cocktail
Gluten-free
Vegan
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Ingredients
Nutrition
Units:
MetricUS
-
30ml yuzu sake
-
70ml pineapple juice
plus pineapple leaves to garnish (optional)
-
15ml coconut liqueur
(we used Kalani)
-
15ml lime juice
plus a lime wedge to garnish (optional)
-
15ml mango cordial
(see below)
-
ice
For the mango cordial
-
200 sugar
-
200g chopped mango
(prepared weight)
-
50ml lemon juice
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Nutrition: per serving
- kcal147
- fat0.1g
- saturates0g
- carbs19g
- sugars18g
- fibre0.1g
- protein0.5g
- salt0.02g
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Method
-
step 1
First, make the mango cordial. Tip the sugar into an airtight container, add the mango and leave at room temperature for 24 hrs. After 24 hours, add 100ml water and stir. Strain the liquid into a jug through a fine mesh sieve, discarding the mango. Stir in the lemon juice. Will keep in a sealed container in the fridge for up to a week.
-
step 2
Put a hurricane glass into the fridge to chill. Pour the sake, pineapple juice, coconut liqueur, lime juice and 15ml of the mango cordial into a cocktail shaker filled with ice. Shake vigorously for approximately 10 seconds. Once the glass is cold, strain in the cocktail and garnish with pineapple leaves or a lime wedge, if you like.
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