Imagine Tequila Sunrise without orange juice but with pureed sweet ripe mangoes instead. Silom Sunrise is thicker, richer, sweeter and, quite frankly, mesmerizing. If you like sweet and fruity mixed cocktails, you’ll enjoy Silom sunrise.
I found the recipe in a Thai cookbook and wondered why it was called Silom Sunrise. I am aware that Silom is the name of a street in Bangkok and I wondered if it is also the name of the establishment where the cocktail drink originated. I couldn’t find any reference to a bar or restaurant called Silom so I’m guessing that Silom sunrise was coined to immortalize the colors of a tropical sunrise.
The word silom itself means windmill. Some trivia from Asia Web Direct: “Who would have thought that an empty, swamp-like field with a tall ‘silom’ (windmill) stuck in the middle would somehow become Bangkok’s equivalent to New York’s Wall Street? Today, Silom (by day anyway) is undoubtedly one of the city’s most important financial districts with many bank headquarters, financial institutions and office buildings. Fine hotels, smaller type malls and great restaurants abound in the area too – and then of course there’s the infamous nightlife scene of Patpong.”
Adapted from Complete Thai Cooking (Octopus Publishing Group Ltd., 2006).
- 2 ripe mangoes
- 1/2 c . of tequila
- 1/4 c . of Triple Sec
- 1/8 c . of grenadine
- 1/4 c . of lime juice
- 4 tbsps . of sugar
- about 8 ice cubes or 1 and 1/2 c. of crushed ice
Slice the mangoes and discard the stones. Scoop out the flesh and place in the blender. Pour in the liquid ingredients and add the ice. Process until smooth. Pour into glasses and serve.
Easy, eh? And really, really good. Because Silom sunrise, as served, is quite sweet, you’ll hardly taste the alcohol. You might drink one glass after the other thinking it’s just a moderately spiked smoothie but beware! So, drink moderately. :)