April 2011

Year of the Dragon

By: Meridith May
ASIAN TRADITION MAY HAVE OTHER IDEAS, BUT THE MYTHICAL CREATURE IS DEFINITELY ASCENDANT FOR MIXOLOGISTS IN 2011, THANKS TO THE LAUNCH OF NEW SKYY INFUSIONS DRAGON FRUIT

Giving rise to fantasy, dragons may be feared or respected, representing a primal force of nature. While the serpent-like creature may have breathed fire, SKYY Spirits newest infusion, Dragon Fruit, is breathing refreshing life into the mixology scene.

Yes, there really is a dragon fruit. Also known as the pitahaya or strawberry pear, it is the fruit from several cactus species in tropical regions such as South America, Indonesia and Vietnam.

The first nationally available dragon fruit–infused vodka, SKYY Infusions Dragon Fruit is all natural and packs aromatics that fly out of the glass—maybe not on the wings of our mythical dragon, but certainly carrying vivid notes of raspberry and cranberry. On the palate, freshly crushed raspberries mingle with a dash of white pepper and a Cajun-spiced Mandarin orange peel. It quickly cools down to a smooth, pleasant fruity finish. 91 points. 

Here’s How a Few Celebrated Mixologists Are Taming the Dragon


Dragon Fruit Fizz
created by Adam Wilson, Beretta, San Francisco

•   2½ oz. SKYY Infusions Dragon Fruit
•   1 oz. passion fruit purée
•   ½ oz. raspberry liqueur
•   ½ oz. lime juice
•   4 oz. lemon-lime soda

Combine all ingredients except soda in cocktail shaker with ice. Shake vigorously and strain into a highball glass. Top with lemon-lime soda and garnish with lime wheel and raspberries.



French Dragon
created by Aaron Gregory Smith, USBG National VP and owner of 15 Romolo, San Francisco

•   1½ oz. SKYY Infusions Dragon Fruit
•   ½ oz. Yellow Chartreuse
•   ½ oz. pineapple juice
•   ½ oz. lime juice
•   Angostura bitters

Shake ingredients over ice. Strain into a Collins glass and garnish with a lime wheel.



Dragon’s Cup
created by Patricia Richards, Property Mixologist, Wynn and Encore, Las Vegas

•   2¼ oz. SKYY Infusions Dragon Fruit
•   1 oz. fresh lemon juice
•   1¼ oz. simple syrup
•   1½ oz. long English cucumber, diced
•   1 large, ripe strawberry

Muddle cucumber and strawberry in cocktail shaker; add remaining ingredients and shake vigorously with ice. Garnish with strawberry and cucumber and serve in an Old Fashioned glass.


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