This recipe was developed by Mimi Le and Tyler Staples of Zen Box Izakaya, as part of the timed WCCO Iron Bartender 2016 challenge. The secret ingredient of dragon fruit provided our bartenders with quite a challenge, as it's mushy texture and subtle flavor make it hard to highlight in a cocktail.
Here, a blend of tequilas -- reposado for complexity, and blanco for brightness -- meet muddled dragon fruit, a light apertif wine, and sweet balance from honey and grenadine. The result is a breakfast-style cocktail that's light and refreshing on a hot day.
- Several slices of dragon fruit
- 1 ½ Don Julio Anjejo tequila
- ½ Don Julio Blanco tequila
- ½ oz Rothman & Winter Apricot liqueur
- ½ oz Cocchi Americano Rosa
- ¾ oz fresh lime juice
- Earl Giles Honey syrup
- ¼ oz Earl Giles Grenadine
Muddle several slices of peeled dragon fruit in the bottom of a shaker. Add all ingredients, and shake over ice. Double strain into a chilled coupe glass (to remove seeds); garnish with a thin wheel of dragon fruit and a few drops of Dashfire's Jerry Thomas Decanter Bitters.
Zen Box Izakaya features traditional Japanese comfort food in small plates, sushi, and cocktails.