Dragon Fruit Mojito Recipe

Cook and strain

Combine 1 cup chopped dragon fruit, 0.5 cup granulated sugar and 0.5 cup water in a small saucepan over medium heat. Stir until sugar dissolves and mixture comes to a gentle simmer, 4–6 minutes. Mash fruit lightly with a spoon to release color and flavor.

Simmer and reduce: Reduce heat to low and simmer 3–4 minutes until slightly thickened. Remove from heat and stir in 0.5 tsp lime zest if using for brightness.

Cool and strain: Let syrup cool 10 minutes, then strain through a fine-mesh sieve into a clean container, pressing on solids to extract as much liquid as possible. Discard solids. Refrigerate syrup up to 2 weeks.

Prepare glass

Use a tall Collins or highball glass. Add 10 fresh mint leaves and 0.75 oz fresh lime juice to the glass.

Muddle

Add the diced dragon fruit (about 1 cup) and 0.5 oz simple syrup and 0.5 oz dragon fruit syrup to the glass with the mint and lime. Gently muddle 8–10 times with a muddler or handle of a wooden spoon—press to release juices and dissolve syrups but avoid shredding mint into tiny bits.

Add spirits and ice

Fill the glass about three-quarters with crushed ice. Pour 2 oz Bacardi white rum over the ice. Add remaining 3 oz club soda gently to preserve fizz.

Lift and combine

Use a bar spoon to briefly lift and fold the mixture 4–6 times so dragon fruit, mint and rum integrate without over-bruising the mint. Add 4 ice cubes on top if desired to keep drink cold.

Taste and adjust

Taste and adjust sweetness or acidity: add an extra 0.25–0.5 oz simple syrup if sweeter or 0.25 oz lime juice if tarter. Stir gently after adjusting.

Garnish and serve

Garnish with a lime wedge, a mint sprig, and a thin slice of dragon fruit on the rim or float a small piece on top. Serve immediately with a straw.