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A Cocktail That Bites – the King Cobra

July 18, 2014 Food & Beverage No Comments Email Email

Sweet and sour with a touch of spice, enjoy the intricate flavours of the King Cobra, signature cocktail of Phuket’s most stylish beach club, XANA.

Located at Angsana Laguna Phuket, unwind on a pool lounger, delight in savoury tapas and sway to the cool DJ beats with a refreshing cocktail in hand.

Combining the sweetness of mango, a zest of lime, rum, vodka and a twist of chilli, the King Cobra has a definite kick, sealing its provenance from Thailand. This delicious cocktail was conceptualised with the former Lanna Kingdom’s Chiang Mai in mind, with the fangs of a cobra. Ian Lonnqyist, XANA Beach Club’s Manager, explains its popularity with guests: “There is a big emphasis on balancing the sweetness of the fresh mango against the spiciness of the chilli”. Together with other signature cocktails, it aims to bring out great flavours of the fresh fruits and spices that are integral to Thai culture.

In addition to awesome cocktails, the evening menu at XANA Beach Club features freshly made dishes such as ‘Summer Salad with Sparkling Wine Crab Tempura’, ‘Phuket Asian Paella’, ‘Alaskan King Crab Tacos’ and ‘Grilled Salmon with home-made smoked salmon Ravioli’, accompanied by a fine selection of wines from across the globe.  

The King Cobra Recipe

1.5 oz of Vodka

1 oz of Malibu

3 oz of mango puree

1 oz of mango juice

2 Kaffir lime leaves

3/4 of a chilli

Mix the chilli, kaffir lime and mango puree together before adding the Vodka and Malibu. Shake the ingredients with plenty of ice, then fine strain into a martini glass. Rim the martini glass with a chilli for an extra fiery bite. Garnish the glass with a Kaffir Lime leaf for a lovely finish.

For those keen to try the cocktail first hand, book The Ultimate Beach Getaway at Angsana Laguna Phuket with a minimum stay of two nights and enjoy refreshing cocktails, a sunset dinner and the amazing DJ beats at XANA, Phuket’s most stylish beach club.  Bookings open from now till 30 October 2014.

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