Origami Dragon Recipe

Make dragon fruit purée

Scoop the flesh from about half a medium white or red dragon fruit (should yield ~1 to 1.5 oz). Place the flesh in a blender or food processor and blitz until smooth. If the purée is too thick, add 1/2 teaspoon water and blend again. Strain through a fine mesh if you want an ultra-smooth texture. Measure out 1 oz for the cocktail and refrigerate the remainder for another use.

If using egg white: add the egg white to a cocktail shaker and dry shake (no ice) vigorously for 15 seconds to create foam.

Add the gin (1.25 oz), sake (1 oz), dragon fruit purée (1 oz), cranberry juice (0.75 oz), lime juice (0.5 oz), simple syrup (0.5 oz) and orange liqueur (0.25 oz) to the shaker.

Add ice to the shaker (about 4–6 large cubes) and shake hard for 12–15 seconds until the outside of the shaker is very cold (or, if you used egg white, until a rich foam has formed and the drink is chilled).

Double strain the cocktail into a chilled coupe or martini glass (use a hawthorne strainer and fine mesh to catch any pulp and ice shards).

If you prefer the drink on the rocks, fill a rocks glass with fresh ice and pour the cocktail over the ice rather than serving neat.

Garnish with a thin slice or small wedge of dragon fruit perched on the rim and 2–3 dried or fresh cranberries skewered on a cocktail pick laid across the glass.

Optionally slap the mint sprig between your palms to release the aroma and tuck it behind the dragon fruit slice for an aromatic accent.

Serve immediately. The aroma of sake and gin with the bright dragon fruit and tart cranberry should create a balanced, slightly floral cocktail — the Origami Dragon.