If rimming, wet the rim of a chilled coupe or rocks glass with a lime wedge and dip into pink salt or sugar. Set glass in the freezer or aside with ice to chill.

If using fresh dragon fruit, remove skin and puree flesh until smooth. Strain quickly if seeds impede texture (optional). Measure 2 oz.

Mixing the Sour

Dry shake (if using egg white)

Combine white rum (2 oz), dragon fruit puree (2 oz), fresh lime juice (0.75 oz), fresh lemon juice (0.25 oz), simple syrup (0.5 oz), agave (0.25 oz if using), and the egg white (1) in a cocktail shaker. Seal and shake vigorously without ice for 15 seconds to emulsify and build foam.

Wet shake

Add a generous handful of ice to the shaker. Shake vigorously for 12–18 seconds until the shaker is cold to the touch and the mixture is well chilled.

Strain

Double-strain the mixture into the prepared chilled coupe or rocks glass (if serving on rocks, fill glass with fresh ice before pouring). Double-straining through a fine-mesh strainer removes pulp and broken ice for a clean texture.

Finish & Serve

Top gently with 2 oz club soda to give a light effervescence. If using bitters, add 2 dashes on the foam or surface for aroma. Spoon the foam up if needed for presentation.

Garnish with a lime wheel and a mint sprig. Lightly slap the mint between your palms before placing it on the drink to release oils.

Serve immediately with a short straw or without, noting that the sour, bright dragon fruit character is best fresh.