If using fresh pitaya, peel and roughly chop about 2–3 ounces of the fruit and blitz in a blender until smooth. Strain through a fine mesh if you want a silkier texture. Measure 0.5 oz for the cocktail. If using bottled purée or juice, ensure it's well shaken and measured.

Mixing

Combine ingredients

In a cocktail shaker, add 2 oz Patron Silver, 0.5 oz Orange Curaçao, 0.5 oz orgeat, 0.75 oz fresh lime juice, and 0.5 oz pitaya purée (plus 0.25 oz simple syrup if your pitaya is not very sweet).

Add ice and shake

Fill the shaker two-thirds with ice, seal, and shake vigorously for 12–15 seconds until well chilled and slightly frothy from the orgeat and pitaya.

Prepare serving glass

Discard the ice/water from the chilled glass (if you used it) and add fresh cracked ice or a large ice cube to a rocks glass if serving on the rocks. For a coupe, strain without ice.

Double strain

Using a Hawthorne strainer and a fine mesh strainer, strain the cocktail into the prepared glass to remove small ice chips and any pitaya solids, ensuring a smooth texture.

Finish and garnish

Optionally add 1 dash Angostura bitters on the surface for aromatic depth. Garnish with a lime wheel and an edible flower or dehydrated dragon fruit slice. Serve immediately.