Zuma Dragon Recipe

Cook and strain

Combine the cubed dragonfruit, granulated sugar, and water in a small saucepan over medium heat. Stir occasionally and bring just to a simmer. Cook gently for 6–8 minutes, smashing the fruit with the back of a spoon to release color and juice.

Finish syrup

Remove from heat, stir in the lime juice and pinch of salt if using. Let the mixture cool 5 minutes, then strain through a fine-mesh sieve into a bowl, pressing solids to extract as much liquid as possible. Discard solids. Cool syrup to room temperature. Transfer to a small bottle and refrigerate if not using immediately. Yields roughly 6–8 fl oz.

Prepare glass: Chill a highball or Collins glass if desired. Fill the glass about halfway with ice (approximately 1 cup).

Add syrups and citrus: Pour 1 oz dragonfruit syrup and 3 oz fresh lemonade into the glass, then add 0.5 oz fresh lime juice. Stir gently once to combine syrup and citrus.

Top with seltzer: Slowly pour 12 fl oz Zuma Agave Hard Seltzer over the back of a spoon or directly into the glass to preserve some effervescence and create a layered look. Give one gentle stir to incorporate without flattening the seltzer.

Garnish and serve: Garnish with a lime wheel on the rim and a small dragonfruit slice or wedge on a pick. Serve immediately with a straw or cocktail stirrer.

Notes: Adjust dragonfruit syrup to taste — 0.5–1.5 oz depending on sweetness and color intensity desired. If using store-bought dragonfruit syrup, start with 0.75 oz and adjust. For a slightly tarter drink, increase lime juice by 0.25–0.5 oz.