Bisou Du Dragon Recipe

Prepare mixing

Chill a coupe or flute by placing it in the freezer or filling with ice water while you mix the cocktail.

Dry shake (if using egg white)

In a cocktail shaker add Absolut Vodka (1.5 oz), yuzu juice (0.5 oz), dragon fruit syrup (0.75 oz), fresh lime juice (0.25 oz), simple syrup (0.25 oz) and the egg white (0.5 unit). Seal the shaker and shake vigorously without ice for 10–15 seconds to build a froth.

Wet shake

Add ice (about 1 cup) to the shaker and shake again vigorously for 12–15 seconds until well chilled and slightly diluted.

Strain and top

Remove ice from the chilled glass. Double-strain the shaken mixture into the glass to remove ice shards and any pulp. Immediately top gently with chilled Prosecco (3 oz) poured down the side of the glass to preserve effervescence and create a layered look. Pour slowly so the foam settles attractively.

Adjust balance

Taste quickly and, if needed, add an extra 0.25 oz simple syrup for sweetness or a small squeeze of yuzu/lime (0.125–0.25 oz) for more acidity. Stir once gently with a bar spoon if adjustment is made.

Garnish the drink with a thin slice or small cubes of dragon fruit placed on the rim or floated on top, add a yuzu or lime twist, and finish with an edible flower or micro mint sprig if desired.

Serve immediately while the Prosecco is still effervescent. Provide a small stirring stick so the guest can combine foam and bubbles if they prefer.