Dragon fruit has a subtle flavor, and a mushy texture, making it a challenge to highlight in any cocktail. As part of the 2016 WCCO Iron Bartender challenge, Katy Dimick and Kellen Bongartz of Hola Arepa decided to muddle the fruit and its skin to extract juice and color from it. What resulted was a pink-hued, earthy base for this fruity and tropical cocktail.
A Mayan rum-style liqueur called Huana combines with reposado tequila to add a nice depth and complexity to the drink, while yerba mate honey simple syrup and Velvet Falernum provide a sweet element.
- Several slices of dragon fruit (with skin attached)
- 2 oz Don Julio Reposado tequila
- ¾ oz Huana Guananbana liqueur
- ½ oz Velvet Falernum
- ½ oz Earl Giles Honey syrup
- ¾ oz fresh lemon juice
In a shaker tin, vigorously muddle dragon fruit and skin. Add remaining ingredients, and shake over ice. Double strain (to remove seeds) and pour into a chilled coupe glass. Garnish with a thin slice of dragon fruit skewered on a rosemary sprig.
Hola Arepa is a full service restaurant serving Latin street food and craft cocktails from a full bar. They are the defending runner-up from Iron Bartender 2015.