Northern Rice
Refreshing and subtly sweet, with notes of pandan and sticky rice, custard, and shiso.
Inspired by: Fanny Chu
Tropical Fluff
Low-proof tropical mashup: Choeng Doi Blanc, Aperol, banana liqueur, and three fresh juices.
- Complexity
- 3/5
- Alcohol level
- Light
- Type
- Highball
- Preparation
- Shaken
- Glass
- Highball
- Ice
- Fresh Ice
Ingredients
Pineapple juice (freshly squeezed)60 ml2 oz
Orange juice (freshly squeezed)30 ml1 oz
Grapefruit juice (freshly squeezed)30 ml1 oz
Choeng Doi Blanc30 ml1 oz
Aperol30 ml1 oz
Banana liqueur15 ml0.5 oz
Garnish: Orange wheel (half)1
Optional: Caster sugarfor torching
Steps
- 01Combine pineapple, orange and grapefruit juices in a cocktail shaker or high-speed blender
- 02Add 3-4 cubes of ice and shake or blend until you no longer hear the ice
- 03In a highball glass, add Aperol, Choeng Doi Blanc and banana liqueur
- 04Top with the fluffy juice mixture
- 05Garnish with a half-wheel of orange
- 06Optional: Torch the orange wheel with caster sugar for caramelization
Notes
Fanny Chu's low-proof mashup of a Jungle Bird and Garibaldi combines bittersweet Aperol with the brightness of fresh tropical juices. The banana liqueur adds depth without being cloying. Perfect for daytime entertaining or as a lower-alcohol option that doesn't sacrifice flavor.
Batched Version: Prepare fruit juices fresh and keep chilled. Mix Aperol, rum, and banana liqueur in a pitcher. Top with fruit juice mixture to order for best freshness.
History
This drink represents a modern trend toward lower-alcohol cocktails that prioritize flavor and sustainability. Bartenders like Fanny Chu have been experimenting with aperitivo-forward drinks that celebrate fresh ingredients while reducing overall alcohol content.
The Tropical Fluff works beautifully with Choeng Doi Blanc because the rum's delicate agricultural notes don't get lost in the fruit juices - instead, they ground the brighter Aperol and provide a subtle spirit backbone.
In the bottle
Choeng Doi Blanc. Perpetual blend, edition no. 2. Pure sugarcane juice, copper pot and column still. 70 cL.
Choeng Doi Blanc
