Golden Buddha Rum Recipe

Name: SR Prime Steakhouses Golden Buddha Rum Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Tropical
Ingredients: 2 oz light rum; 0.5 oz dark rum (aged or spiced); 3 oz mango purée (fresh or canned, smooth); 1 oz coconut milk (full fat, shake before measuring); 1 oz coconut cream (thicker, for richness); 0.5 oz simple syrup (1:1 sugar to water) or to taste; 0.5 oz lime juice (freshly squeezed); 1 cup crushed ice or small ice cubes; 1 unit mango slice or wedge (for garnish); 1 tsp toasted coconut flakes (optional, for rim or garnish)

Inspired by SR Prime Steakhouse

Time10m

Serves1

Rum, Coconut Milk, Coconut Cream, Mango Puree

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Ingredients

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Cocktail Base

2 oz light rum

1/2 oz dark rum (aged or spiced)

3 oz mango purée (fresh or canned, smooth)

Coconut & Sweetening

1 oz coconut milk (full fat, shake before measuring)

1 oz coconut cream (thicker, for richness)

1/2 oz simple syrup (1:1 sugar to water) or to taste

Citrus & Balance

1/2 oz lime juice (freshly squeezed)

Ice & Garnish

1 cup crushed ice or small ice cubes

1 unit mango slice or wedge (for garnish)

1 tsp toasted coconut flakes (optional, for rim or garnish)

Method

Prep

Chill & Prepare Glass

If desired, chill a coupe or rocks glass in the freezer for 5–10 minutes. Optional: rub a lime wedge around the rim and dip lightly into toasted coconut flakes to coat the rim. Set glass aside.

If using canned mango purée that's thick, stir or briefly warm to loosen so it pours smoothly. Shake the coconut milk can before measuring to reincorporate solids.

Mixing

Combine Ingredients

In a cocktail shaker, add the light rum (2 oz), dark rum (0.5 oz), mango purée (3 oz), coconut milk (1 oz), coconut cream (1 oz), simple syrup (0.5 oz) and freshly squeezed lime juice (0.5 oz).

Add Ice & Shake

Fill the shaker with ice (enough to nearly fill) and shake vigorously for 12–18 seconds until the outside of the shaker feels cold and slightly frosted. Vigorous shaking helps emulsify the coconut cream and mango for a silky texture.

Serve

If serving on the rocks: Fill the prepared glass with crushed ice (about 1 cup). Double-strain the cocktail into the glass over the ice to remove any fibrous mango bits. If serving straight up: double-strain into the chilled coupe glass without additional ice.

Garnish with a mango slice on the rim and a light sprinkle of toasted coconut flakes on top or on the rim. Optionally express a lime peel over the drink for a quick aromatic finish.

Serve immediately. The cocktail yields a creamy, tropical balance of mango and coconut with a warm rum backbone.