Dragon Fruit Drop Martinis Belong At Every Summer Cocktail Party
When life gives you lemons, make a lemon drop. But if you want to make a lemon drop even more delicious, add dragon fruit. The tropical fruit, also known as pitaya, offers a delicate sweetness and a vibrant pink hue that adds a colorful complement to the iconic citrus cocktail. The dragon fruit drop martini is perfect for summer sipping or any type of celebration that could benefit from some bright color.
The lemon drop martini was first served at the San Francisco bar Henry Africa’s in the 1970s. Along with TGI Fridays, Henry Africa’s was one of the nation’s first fern bars—drinking establishments geared towards women that proliferated in response to second wave feminism. Along with plenty of plant decor and stained glass lamps, a hallmark of the fern bar is a menu offering sweet drinks.
The lemon drop, in particular, was created as a lighter version of a sidecar that swapped cognac for vodka. It was an instant hit, became one of the most iconic cocktails of the 20th century, and served as inspiration for many other drinks (including the Cosmopolitan).
The dragon fruit drop stays true to the classic lemon drop recipe. But instead of sweetening it with plain sugar, this version opts for a bright pink dragon fruit syrup. We use frozen dragon fruit for the vibrant pink color, which is usually made with varieties with red or pink flesh. Fresh dragon fruit usually has a white interior that is better used as a decorative garnish (and post-cocktail snack); however, if fresh dragon fruit is out of season or out of your budget, this drink will still look beautiful with just a lemon twist.
Made this recipe? Let us know what you think!
Yields: 1 serving
Prep Time: 5 mins
Total Time: 15 mins
Ingredients
2 oz.
frozen pink or red dragon fruit cubes (about 1/2 c.)
1/2 c.
(100 g.) granulated sugar
Ice
2 oz.
vodka
1 oz.
fresh lemon juice
1/2 oz.
orange liqueur (such as Cointreau or triple sec)
Sliced dragon fruit (optional) and lemon peel, for serving
Directions
In a small saucepan over medium heat, cook dragon fruit, sugar, and 1/2 cup water, stirring occasionally, until sugar is dissolved and syrup is bright pink, about 3 minutes. Let cool.
Strain through a fine-mesh sieve into a medium container with an airtight lid. Cover and refrigerate until ready to use.
Fill a cocktail shaker with ice. Add vodka, lemon juice, orange liqueur, and 1/2 oz. dragon fruit syrup. Cover and vigorously shake until outside of shaker is very frosty, about 20 seconds.
Strain into a martini glass. Garnish with sliced dragon fruit (if using) and lemon peel.
Make Ahead: Syrup can be made 1 week ahead. Keep refrigerated.
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