Eastern Dragon Recipe
A show stopping staple of our signature list, this spectacular serve awakens every sense. A vibrant blend of Tanqueray, ripe raspberry and luscious pomegranate.
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Ingredients
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Cocktail
Garnish & Finish
Method
Cocktail
- 1
Muddle
In a cocktail shaker, place 6 fresh raspberries and the pomegranate molasses. Gently muddle until the berries are broken down and the molasses is incorporated to create a thick, fragrant paste.
- 2
Combine
Add Tanqueray (2 oz), pomegranate juice (1 oz), fresh lime juice (0.5 oz), simple syrup (0.5 oz), orange liqueur (0.25 oz), and egg white (0.5 of an egg) if using to the shaker.
- 3
Dry Shake
If using egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and create foam.
- 4
Wet Shake
Add a handful of ice (about 1 cup) to the shaker and shake hard for 12–15 seconds until the outside of the shaker is very cold and the mixture is well-chilled.
- 5
Garnish & Finish
- 6
Float three whole raspberries gently on the foam or surface of the drink in a triangular arrangement.
- 7
Sprinkle a teaspoon of pomegranate seeds around the raspberries for shine and texture.
- 8
Add a small mint sprig on the glass rim or nest it gently beside the raspberries for aroma. If desired, very lightly dust a tiny pinch of edible gold luster over the foam for a dramatic, show-stopping finish.