Aroi Mak Mak | A Delicious Lemongrass & Coconut Milk Sake Cocktail

The Aroi Mak Mak is a Thai-inspired lemongrass and coconut milk sake cocktail that is light and refreshing. The delicate flavor of the sake is complemented by tangy lemongrass, spicy ginger, mellow cucumber, and creamy coconut milk. If you’re needing an escape, the Aroi Mak Mak will take you there.

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“Aroi mak mak” means “very, very delicious” in Thai; a fitting name for this lemongrass and coconut milk sake cocktail if I do say so myself. I worked at a Thai and sushi restaurant throughout high school and picked up a few phrases here and there. “Aroi mak” is one phrase almost guaranteed to be heard in a Thai restaurant.

I really enjoyed my time as a waitress. I’ve found that a lot of other people who’ve spent time in the restaurant industry detested it. But I loved it. I think a lot of the reason I had such a positive experience is that the restaurant was family-owned. And if you were employed there, you were part of the family. We had huge feasts anytime someone had a birthday. And no matter what, I always knew that my manager and the owners had my back.

Another reason I loved my years as a waitress at that restaurant is because of the FOOD. Every night I could order [almost] anything on the menu to eat there or take home. Sometimes the owners would even make special dishes that weren’t on the menu. Those were my favorite nights. I could also drink Thai iced tea whenever I wanted. Ughhh just inject that stuff into my veinnssss because I love it so much. One day I *will* make a boozy Thai tea cocktail. Mark my words.

Working at the Thai restaurant made me develop a deep love for Southeast Asian cuisine. The flavors are so bright and fresh. Tangy lemongrass… creamy coconut milk, bright lime and cilantro… I could eat Thai food every day for the rest of my life and never get tired of it. I also love the taste of Thai chilis. Even though the “medium” spicy rating on a Thai dish is enough to melt a hole in the table, the flavor is SO DANG GOOD. Gimme Thai chilis over jalapeños any day. One day I’ll make a cocktail with those, too.

It may be September but here in TX, it’s still pretty hot. I was wanting to make a cocktail with a lower ABV that was bright and fresh. Sake immediately came to mind. Then I realized I’ve yet to post a cocktail recipe made with sake. I typically enjoy sake on its own– it’s got such a subtle complexity and richness that I love to savor. But the more I thought about it, the more I wanted to challenge myself to mix a drink with this delicate alcohol.

What is sake, though? Sometimes spelled saké, it’s a fermented alcoholic beverage made from rice. It’s Japan’s signature alcohol and is sometimes referred to as rice wine. That’s a bit misleading, though; it’s more similar to beer than wine, due to the brewing process. It’s been around for centuries (think 8th century & maybe even earlier) and can be enjoyed hot or cold.

Typically, the lower quality the sake is, the warmer you want to serve it. However, it comes down to personal preference. If I’m gonna enjoy it with a meal, I love drinking it warm. The heat awakens the aroma and highlights the savory notes. And yes, I do also love the little cup and pitcher they’re served in when you order it warm. Not gonna lie.

Sake’s flavor is pretty light and delicate. I wanted to make sure I didn’t mask it by adding competing flavors. This is what brought me to Southeast Asian cuisine. Those dishes really know how to balance softer flavors with bolder ones.

I’m pleased with how the Aroi Mak Mak recipe turned out. It’s light and bright and refreshing. And drinkable. Super drinkable. But since most of the alcohol in this cocktail recipe is sake, you don’t have to worry about what might happen if you drink it *too* fast.

While family-owned restaurants are fresh on my mind, be sure to support your local bars & restaurants in these COVID times. In fact, go ahead and order some green curry or pad kee mao from your local Thai restaurant. They’d both pair nicely with this cocktail.

Ingredients for an Aroi Mak Mak – Lemongrass and Coconut Milk Sake Cocktail

• 1 1/2 oz sake
• 1/2 oz lemongrass-infused vodka*
• 3/4 oz cucumber juice
• 1/2 oz ginger-lemongrass simple syrup**
• 1/2 oz full-fat coconut milk (canned will lend a richer taste but from a carton will work, too)
• 2 inches of lemongrass, chopped into smaller pieces

*Add 2 oz of vodka to a small mason jar. Dice about 2 inches of lemongrass and add to the vodka. Allow the vodka to infuse for 24-72 hours. Once the vodka has reached the level of lemongrassiness that you want, remove the lemongrass. Store in an airtight container until ready for use. Should keep for months.

**To make the ginger-lemongrass simple syrup, follow the directions in the ginger simple syrup post and add 2 inches of chopped lemongrass in with the ginger.

How to Make an Aroi Mak Mak – Lemongrass and Coconut Milk Sake Cocktail

Add the vodka and fresh lemongrass pieces to a mixing glass. Muddle well with a muddler (I mean really smash the stuff). Add in the sake, cucumber juice, coconut milk, ginger-lemongrass simple syrup, and ice. Stir well to combine. Strain into a lowball glass that’s been filled with ice. Garnish with additional cucumber or lemongrass.