If you don't have pre-made dragon fruit purée, halve a small dragon fruit, scoop the flesh into a blender and blend until smooth. Strain through a fine mesh if you want a seedless, silky purée. Measure 1 oz for the cocktail.

Cocktail Assembly

Dry shake (if using egg white)

Pour 3 oz sake, 1 oz dragon fruit purée, 0.75 oz cranberry juice, 0.5 oz fresh lime juice, 0.5 tsp simple syrup and 0.5 egg white into a cocktail shaker. Seal and shake vigorously without ice for 15–20 seconds to emulsify and create foam.

Wet shake

Open the shaker, add 6 ice cubes, reseal and shake hard for 12–15 seconds until the shaker is very cold and slightly frosted.

Double strain the cocktail into a chilled coupe or Nick & Nora glass using a fine mesh strainer (to remove ice shards and any pulp).

If you did not use egg white, skip the dry shake and simply combine all liquid ingredients with ice and shake for 12–15 seconds before straining.

Taste and adjust balance: if the drink is too tart, add another 1/4 tsp simple syrup and stir briefly; if too sweet, add a few drops more lime juice.

Garnish & Finish

Float the thin dragon fruit slice on the surface or slide it onto the rim. Add 2–3 fresh or dried cranberries on a small pick or scatter them into the drink. Add a lime wheel or twist on the rim for aroma.

Serve immediately while foam (if used) is fresh and aromatic.