The name of this striking cocktail created by Justin Ang, lead bartender at The Baldwin Bar in Woburn, Massachusetts, is Tagalog for "mix-mix." Ang, a native of the Philippines, named it for the icy dessert that layers shaved ice and condensed milk with fruit, jellies, and sweet beans. For this cocktail, Ang blends silver rum, cacaçha, lime juice, and pineapple juice, with ube milk, which gives this concoction its vivid purple hue. He tops the drink with an array of garnishes that echo its namesake dessert, including mint sprigs, dehydrated mango, dehydrated pineapple, and unsweetened flaked coconut.


Credit: Photo by Antonis Achilleos / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver

Recipe Summary

10 mins
25 mins


Ube Milk


Prepare the Ube Milk
  • Place sweet potato in a medium pot; add water to cover. Bring to a boil over high. Boil until sweet potato is easily pierced with a fork, 8 to 10 minutes. Drain, let cool for 10 minutes.

  • Process sweet potato, 1 1/4 cups water, coconut milk, sugar, condensed milk, and ube extract in a blender until smooth, about 30 seconds. Ube Milk can be stored in an airtight container in refrigerator up to 3 days.

Make the Cocktail
  • Place Ube Milk, rum, Leblon Cachaça, lime juice, and pineapple juice in a cocktail shaker; fill shaker with ice. Cover and shake for 15 seconds.2. Strain into a zombie glass , and top with additional ice. Garnish with mint sprigs, dehydrated mango, dehydrated pineapple slice or pineapple frond, and sprinkle of flaked coconut.