I really love flavored sodas. I like standard ones, like Ginger ale, vanilla soda and limonata. And I especially love more unique flavors, like cucumber or lemongrass-lime. For some reason, I always want to turn them into a cocktail though! I like to think of it as one of my gifts.
Frula is a brand of flavored sodas in Japan. They’re self-named “The Japanese Marble Drink” because you have to pop a glass marble out of the top and into the neck of the bottle before you can drink it. I’m not entirely sure what the purpose of this marble is, but it makes it fun to drink. And the flavors are equally as fun; they have mango, lychee and pear. The sodas aren’t too sweet or syrupy. They’re light and refreshing, and they taste like the fruit they’re supposed to taste like (which is not the case with all flavored sodas!). There are other versions of marble soda, but they’re cloyingly sweet and full of artificial flavors and colors.
The mango flavor is just begging to be made into a cocktail. For the Thai dinner party that we hosted a few weeks ago, we started everyone off with one of these Thai-inspired mango and coconut rum drinks. More than one person went back for a second (or third) one, so I know they were a hit!
Also, this drink currently has a very boring name. I think it needs to be called something interesting, like the “Bangkok Bang” (since it was inspired by Thai flavors?). But that kind of sounds like the title of a porno, so maybe not. But then again, some of the best cocktails sounds like porno titles. Do you have any ideas?
Mango-Coconut Cocktail
measurements for 1 serving
2 oz mango soda (if you can’t find mango soda, just use soda water and add a little extra mango puree)
1 oz coconut rum
1 spoonful of mango puree, to taste
kaffir lime leaves for garnish (see note below)
Pour soda, rum and puree in a glass over ice. Twist the kaffir leaf to release some of the oils. Add to the glass and stir to mix. You can use a cocktail shaker, but I’m a firm believer in fewer dishes = happier happy hour.
Note: Have fun with the garnishes! We use kaffir lime leaves, which add a beautiful, floral scent. I also wanted to use lemongrass stalks as a swizzle stick, but I couldn’t find any in our local grocery stores. If you’re lucky enough to be able to find them, just pound the end of the stalk that sits in the drink with the handle of a wooden spoon to release some of the fragrant oils. Mint or lime wedges would make great garnishes as well.
