Place the peeled and chopped dragon fruit in a blender or food processor. Add 0.5 oz simple syrup. Purée until smooth, about 20–30 seconds, scraping down sides once. The purée should be vibrant and pourable.

If you prefer a smoother texture, press the purée through a fine-mesh strainer into a bowl to remove any seeds or fibrous bits. Use the strained purée for a silky cocktail.

Mix cocktail

Combine ingredients

In a cocktail shaker, add 2 oz Mi Campo blanco tequila, 2 oz fresh pineapple juice, 1 oz fresh orange juice, 0.5 oz fresh lime juice, and 1.5 oz (about) strained dragon fruit purée. Add the ice.

Shake

Shake vigorously for 12–15 seconds until the shaker is cold and diluted slightly. This chills the drink and integrates the purée with the juices and tequila.

Prepare glass (optional rim)

If rimming the glass, rub a lime wedge around the outer rim of a rocks or coupe glass and dip the rim into coarse salt or Tajín to coat. Fill the glass with fresh ice if serving on the rocks.

Strain & serve

Double-strain the cocktail into the prepared glass over fresh ice (or serve neat in a chilled coupe). Use a fine strainer to catch any remaining purée solids for a smooth presentation.

Garnish

Garnish with a lime wheel or wedge on the rim and tuck a small pineapple leaf or spear into the side for a tropical look. Optionally, float a thin dragon fruit slice on top if available.

Serve immediately and enjoy.