Bangkok in a Glass: Tropical Thai Cocktails in Riverton
Thai Food Deserves a Better Drink
Thai food doesn’t whisper. It hits you with chili heat, sour lime, salty funk, and a little sweetness, all in one bite. A watery beer can’t keep up with that. Neither can a fountain soda.
So we built a real bar serving up real Bangkok cocktails. Mango, coconut, pandan, and lychee, shaken into cocktails made to stand next to a plate of Drunken Noodles and hold their own. If you’ve been looking for Thai cocktails in Utah that actually taste like they belong with the food, pull up a seat.
The Tropical Pantry Behind the Bar
Our kitchen runs on Bangkok flavors. So does our bar. Here’s what you’ll taste across the menu:
- Mango: Ripe, juicy and the name on the door. It stars in four of our cocktails, and we’re not sorry.
- Coconut: Coconut rum and coconut cream bring the same silky richness that makes a great Thai curry so good.
- Pandan: The fragrant Southeast Asian leaf behind countless desserts in Bangkok. Grassy, nutty and vanilla-like.
- Lychee: Floral, juicy and light.
- Pineapple: Bright, tart and pure sunshine.
- Basil: Our house-made basil syrup brings an herbal, slightly peppery edge.
Curious how seriously we take ingredients in the kitchen? Read No Shortcuts, No Substitutes.
The Lineup
All Mango Everything
Songkran Splash: Named for Songkran, Thai New Year, when the whole country turns into one giant water fight. This one’s a Bangkok-style spritz: Ciroc Pineapple vodka, ripe mango purée, St-Germain elderflower and fresh lemon, topped with La Marca Prosecco. Bright, bubbly and made for a hot afternoon.
Mango Mojito: Bright mango, fresh mint and a sharp snap of lime over crushed ice with premium rum. Cold, loud and built for heat. Order it with something spicy.
Mango-Rita: Our tropical take on the margarita. Casamigos Tequila blanco, orange liqueur, fresh lime and rich mango purée, shaken and served over ice. Tangy, smooth and bursting with mango.
Dessert in a Glass
Sticky Situation: Mango Sticky Rice is Thailand’s most famous dessert, so naturally we turned it into a cocktail. Mango vodka, coconut rum, creamy RumChata and mango purée, shaken and served up. Velvety, tropical and rich.
Pandan Colada: Your beach vacation, Bangkok edition. Creamy coconut, juicy pineapple and a dreamy pandan swirl with a splash of rum. Never had pandan? This is the gateway.
Ube Purple Haze: Ube, the purple yam that’s taken over dessert menus across Southeast Asia and beyond, gets the cocktail treatment. Velvety ube with a coconut cream glide. Sweet up front, smooth through the middle, loud at the finish. And yes, it really is that purple.
Siam Cinema: Maker’s Mark bourbon, RumChata coconut cream and buttered popcorn syrup, finished with a pinch of sea salt. Rich, velvety and tastes like a midnight movie with a grown-up Bangkok twist.
Light and Island-Bright
Lychee-Tini: Floral lychee with a clean vodka kick. Light, juicy and the easiest place to start if you’re new to Thai flavors in a glass.
Bangkok Whisper: Pineapple vodka, coconut rum and fresh pineapple juice, shaken and served on the rocks. Fruit-forward, refreshing and as close to an island breeze as Utah gets.
Spirit-Forward
One Night in Bangkok: Maker’s Mark bourbon with our house-made basil simple syrup. Herbal, smooth and slightly sweet. A classic with Bangkok attitude, for the bourbon drinker at the table.
Silk Dynasty: A floral twist on the Bee’s Knees. Empress Indigo gin, delicate lavender, golden honey and fresh lemon, shaken and served up. Watch the gin shift color when the lemon hits.
What to Drink With What
Pairing cocktails with Thai food comes down to a few simple rules. Cold and sweet tames chili heat. Bubbles and acidity cut through rich coconut curries. Big, bold dishes can stand up to a spirit-forward drink. Here’s where to start:
- Drunken Noodles or Pad Kee Mao → Mango Mojito. Mint and lime cool the burn.
- Khao Soi or Massaman Curry → Songkran Splash. Bubbles and lemon cut right through the richness. [LINK: Khao Soi post]
- Tom Yum Fried Rice → Mango-Rita. Sour meets sour, and the mango softens the heat. [LINK: Tom Yum Fried Rice post]
- Dumplings and wontons → Lychee-Tini. Light, floral and never overpowering.
- Wagyu Double Smash → One Night in Bangkok. Bourbon and beef. Enough said.
- Dessert → Sticky Situation. Or the Pandan Colada, if you’re feeling tropical.
Zero-Proof
Not drinking tonight? You still get the full Bangkok experience. Our mocktails use the same tropical flavors as the cocktails, so nobody at the table gets stuck with a sad glass of soda.
Pandan Colada Mocktail: Creamy coconut and that dreamy, vanilla-like pandan swirl. Smooth, tropical and sunshine with a little attitude.
Mango Mojito Mocktail: Bright mango, fresh mint and a sharp citrus snap. Ice-cold, zero booze, all vibe. Order it with something spicy.
Lychee Mocktail: Bright lychee, fresh mint and citrus. Cool, crisp and refreshing, with zero booze and all swagger.
Worth the Drive
Plenty of Thai restaurants in Utah serve a decent curry. We’re the only Thai spot around Salt Lake City with a real Thai craft cocktail program, with drinks built to match the food instead of sitting next to it. No beach required: some of the most tropical cocktails in the Salt Lake City area are poured right here in Riverton.
If you’re hunting for craft cocktails in Riverton, or you just want a Mango Mojito next to a plate of Pad Kee Mao, make the drive from South Jordan, Herriman, Bluffdale, Draper or Sandy. Find us at 4182 W 13400 S, Suite 500 in Riverton.
Cocktails are for guests 21 and over. Please drink responsibly and plan a safe ride home.
Frequently Asked Questions
Does The Big Mango serve cocktails?
Yes. The Big Mango in Riverton has a craft cocktail menu of tropical, Thai-inspired drinks, including the Songkran Splash, the Pandan Colada and the Sticky Situation, a cocktail inspired by Mango Sticky Rice.
What cocktails go well with spicy Thai food?
Cold, bright drinks with citrus and a little sweetness help tame chili heat. At The Big Mango, the Mango Mojito and Mango-Rita are built for spicy dishes like Drunken Noodles and Pad Kee Mao.
What is a pandan cocktail?
Pandan is a fragrant Southeast Asian leaf with a grassy, vanilla-like flavor that shows up in many Thai desserts. The Big Mango’s Pandan Colada blends pandan with coconut, pineapple and rum.
Does The Big Mango have mocktails?
Yes. The Big Mango serves zero-proof versions of its tropical drinks, including a Pandan Colada Mocktail, a Mango Mojito Mocktail and a Lychee Mocktail.