Eye of the Dragon - Pitaya Cocktail
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Intro
Up the wow factor from your basic gin & tonics
Here’s another easy-ish cocktail you can make at home if you don't have any fancy gear or ingredients! Even though you need to make the simple syrup beforehand, this drink is perfect for parties since:
The beautiful pink hue, which comes from a simple syrup infused with dragon fruit (aka pitaya), looks super freaking cool, and
You’re already making a batch of simple syrup — easy to halve, double, triple, etc!.
Even though a lot of people think dragon fruit doesn’t taste like much, when simmered to create a simple syrup it takes on a mild earthy flavor that works really well with a London dry gin. Sometimes called pitaya, this nutrient-dense fruit comes from a type of cacti and come in a variety of color combinations; apparently the pink / red hues comes from a type of pigment that also gives beets and Swiss chard their red coloring.
This recipe assumes that you used the more widely available (at least to my knowledge) pink exterior with white flesh interior. I’ve tried the other types and they mostly taste similar. If using the pink & white fruit, though, make sure to keep some of the pink peel so that your syrup takes on that gorgeous pink color!
Final note — friendly reminder to use freshly squeezed citrus juice in your cocktails; it’s worth it! Cheers!
What You'll Need
For the dragon fruit simple syrup (enough for ~ 18 cocktails):
“Eye of the dragon” = a scoop of the fresh fruit~
½ of a whole dragon fruit, outer skin and spikes removed but with some of the pink peel remaining, cut into chunks (actual size doesn’t matter, as long as they will fit into your pot)
¾ cup cane sugar
1 cup water
For each cocktail:
¾ oz dragon fruit / pitaya simple syrup
1 oz fresh lemon juice
2 oz London dry gin
Garnish: your “dragon eye” — a scoop of dragon fruit using a melon baller OR any other shape, be creative!
Instructions
Make the dragon fruit simple syrup (can be made 24 hours before; needs to be prepared at least a few hours before consumption):
In a sauce pan / pot, combine all three ingredients and bring to a simmer
Let simmer until the sugar has fully dissolved, giving it a stir every now and then
Once the sugar has fully dissolved, turn off and remove from heat and let chill at room temperature to let the dragon fruit infuse more
After at least two hours of letting this mixture steep, strain the syrup into another container and discard the spent dragon fruit
For each cocktail:
To a cocktail shaker, add all three ingredients and a good amount of standard ice
Seal and shake for at least 20 seconds; strain into a chilled double rocks glass, Nick & Nora glass, or coupe!
Garnish with your “dragon eye” or any other cool shapes you’ve come up with
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