Seek refuge from the winter chill by sipping a tropical beverage at the cozy new Laotian restaurant SAAP. Their Ube Colada is a tropical retreat for the taste buds that has me daydreaming of palm trees, warm weather, and sunshine! Think vanilla and coconut flavors with fruity hints and traces of nuttiness. This Pina Colada with a twist is a perfect complement to SAAP’s spicy and curry dishes. Bar Manager Jon Licud favors pairing it with their Seafood Green Curry and Lao Spicy Duck Larb. SAAP’s beverage offerings heavily feature Southeast Asian elements, leaning into ingredients like lychee, pandan, ube, ginger, lemongrass, and jasmine tea.
“Pina Coladas are a delicacy in Luang Prabang, Laos. I wanted to touch on this recipe and add my own twist by incorporating ube, which is purple yam. Ube originated in Philippines and is now used in many pastries and desserts. It’s the vanilla of Asia and adds an elegant purple color,” said Licud.
Try your hand at making your own taste of paradise!
About SAAP: SAAP opened beside the Downtown Cary Park Social District on November 15. The restaurant showcases Chef Lon Bounsanga’s exquisite vision of Laotian cuisine, from classic dishes to the vibrant flavors of street food.
INGREDIENTS
2 ounces Cruzan Aged Dark Rum
1 ½ ounces pineapple juice
1 ½ ounces coconut cream
¾ ounce ube-infused simple syrup
INSTRUCTIONS
Combine all ingredients in a shaker, shake, and pour into a Collins glass filled with ice. Garnish with a pineapple slice and frond. Cheers!
UBE-INFUSED SIMPLE SYRUP INSTRUCTIONS
Combine 1 cup ube halaya, 1 cup white sugar, and ¾ cup water in a saucepan. Bring to a simmer for 20 minutes. Let cool and store in an airtight container.
CREAM OF COCONUT INSTRUCTIONS
Combine 1 can full-fat unsweetened coconut milk and ½ cup white sugar in a saucepan. Simmer on low heat until sugar is fully dissolved. Let cool and store in an airtight container.
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