Dragon Recipe

Prepare dragon fruit purée

If you don't have ready purée, halve 1 small red-fleshed dragon fruit, scoop out flesh and blend until smooth. Strain through a fine mesh if you prefer a seed-free texture. Measure 1 oz and chill briefly.

Add 2 oz rye whiskey, 1 oz dragon fruit purée, 0.5 oz fresh lemon juice, 0.5 oz simple syrup, 0.5 oz ginger liqueur, and 0.5 oz egg white (if using) into a cocktail shaker without ice for a dry shake. The dry shake (no ice) for 15–20 seconds emulsifies the egg white and creates a silky foam.

Add 3 large ice cubes to the shaker and shake vigorously for 12–15 seconds to chill and dilute. If you did not use egg white, shake with ice for 10–12 seconds until cold.

Double strain the cocktail into a chilled coupe or rocks glass over one large ice cube (or neat into a coupe if preferred). Double straining removes pulp and small ice chips, producing a smooth drink.

After pouring, add 2 dashes of Angostura bitters and 1 dash of orange bitters onto the foam or surface. Use the tip of a toothpick or the bitter bottle neck to gently swirl the drops into a simple pattern if desired.

Carefully place a thin dragon fruit slice on the rim or float it on the surface. Garnish with one small piece of candied ginger skewered on a cocktail pick and rest across the glass rim.

Finish with about 1 tsp grated lemon zest over the foam to release bright oils and aroma. Serve immediately.

Use a large clear ice cube if serving on the rocks to minimize dilution and present the color contrast between the dragon fruit purée and whiskey. Ensure shaker and glass are chilled for best temperature.