DRAGON'S BREATH COCKTAIL with Dragon Fruit

I'm a Game of Thrones fanatic and my favorite character is Daenerys Targaryen because she is The Mother of Dragons. I've been obsessed with dragons since I started reading Anne McCaffrey's Dragonriders of Pern series more than 4 decades ago. I even got a pair of mated cockatiels because they reminded me of the fire lizards in the series, that's pretty dragon obsessed!

I wasn't all that interested in Game of Thrones until I saw the dragons, then I had to binge watch the entire series, get HBO and read all the books. Now I'm hooked and I love it for more than just the dragons, but the dragons are what drew me in so my first Game of Thrones cocktail has to be all about the dragons.

I'm sure you can guess where I'm going from there? Yes, you guessed it, Dragon Fruit*! 

The

DRAGON'S BREATH

Cocktail

INGREDIENTS:

2 Oz. Spiced Rum

2 Oz. Coconut  Rum

1 C. Dragon Fruit, Cubed

1/2 C. Coconut milk

Juice of One Lime

2 Tbsp. Pineapple Simple Syrup

1/4 Tsp. Fresh Ginger, Zested

Lime Disc

Ginger Sugar Crystal Swizzle Stick

Ice

TOOLS: Knife, Large Spoon, Measuring Cups and Spoons, Blender, Cocktail Shaker, Jigger, Zester.

DIRECTIONS:

To prepare your dragon fruit cut the top off with a knife, then slice off a quarter inch disc from the fruit itself. put both aside as a garnish. Then slice off a bit of the bottom to create a level base.

Take your spoon and gently scoop out the meat from the inside of the fruit leaving enough shell to create a cup.

Add the dragon fruit meat to a blender and pulse until pureed. Add the pureed dragon fruit to your cocktail shaker then fill shaker with ice.

Pour in the spiced rum, coconut rum, coconut milk, lime juice, pineapple simple syrup and the zested ginger and shake until chilled.

Pour into your hollowed out dragon fruit, garnish with a slice of lime and the ginger sugar crystal stick and serve.

VIDEO RECIPE:

I've used the Hylocereus Undatus variety which has a deep pink skin with white meat. There is also a variety called   Hylocereus Costaricensis which has a deeper red skin with a brilliant purplish red meat, as well as a white skinned, yellow meat variety called Hylocereus Megalanthus. All varieties are speckled with tiny, edible black seeds in the meat.

Just so you aren't shocked when you go to buy your dragon fruit, I paid $5.99 a pound and my fruit weighed a little over a pound and a half!

*DRAGON FRUIT, aka Pitaya or Pitahaya, is the fruit of a variety of cactus (Hylocereus) originally native to Mexico. One variety, the  Stenocereus, is native to my own locale here in Tucson and it's fruit, the sour pitaya or pitaya agria, which is found in the Sonoran Desert, was an important food source for Native Americans and is still harvested by locals in the Northwestern portion of Mexico.

The Pitaya Dragon Fruit was transplanted to Central America, then introduced throughout the Old World by travelers who brought it back after exploring the Americas. It is now primarily cultivated in East Asia, South Asia and Southeast Asia though it's cultivation is extending beyond those borders as it's popularity increases. The Hylocereus cactus blooms at night, producing a fragrant, white flower called a moonflower which is also known as The Queen of the  Night.

"When my dragons are grown, we will take back what was stolen from me and destroy those who wronged me! We will lay waste to armies and burn cities to the ground!" ~ Daenerys Targaryen

PLEASE DRINK RESPONSIBLYUpdated 5-13-2025

KOSHER (KFP) COCKTAILS for PASSOVER

Taking the traditional and permitted ingredients of the Passover Seder I've attempted to create two cocktails that are KFP or Kosher for Passover. My intent with these recipes is to give those who observe Passover some delicious cocktail additions to the Four Cups of Wine. Though I did extensive research and have experienced many a Passover Seder with friends, I am not of the Jewish faith and, therefore, welcome any corrections or additions on any errors or misinformation in this post. L'Chaim!
WHAT IS PASSOVER? Pesach or Passover commemorates the liberation of the Israelites from Egyptian slavery and lasts seven or eight days from the 15th day of Nisan.

THE PASSOVER MEAL (Seder) is traditionally served as a special plate containing symbolic foods which represent the retelling of the story of the exodus from Egypt. Below are the traditional Passover foods and their significance:
Zeroah - A lamb's shank bone symbolizing the ancient Passover sacrifice. Beitzah - A roasted egg symbolizing the temple sacrifice made every holiday when the temple stood and the continuing cycle of life. Haroset - A paste of fruit, nuts, wine or honey that symbolizes the mortar used to construct buildings for Pharaoh. Maror - A bitter herb (often horseradish) used to represent the bitterness of slavery. Karpas - A green vegetable (often parsley) that represents the initial flourishing of the Israelites during their first years in Egypt. Salt water - Symbolizes slaves' tears and is normally used to dip the karpas (green vegetable) in.
The seventh food, Matzah (Matzo, Matzot) is the unleavened bread which represents the haste of the flight from Egypt for in the haste to flee Egypt there was no time for bread to rise.

Matzo, though made from wheat, is unleavened and closely supervised to ensure it is baked no longer than 18 minutes. The Three Matzo are served on a separate plate to represent Kohen, Levi, and Yisrael.
Though most liquor is not KFP (Kosher for Passover), primarily because of the use of grains in the distillation, aging or fermentation process, there are some which are permitted if the Kosher requirements are met. Kosher wines and Kosher potato vodkas are acceptable, though many Passover observers only drink KFP wine. For more thorough information there is an excellent article on Kosher spirits over at The Alcohol Professor.
As with the Passover meal, if you are serving these cocktails to someone who keeps kosher you must make sure you use ingredients that have the KFP certification.
PASSOVER BULLSHOT Serve warm 1 Oz. KFP Potato** Vodka 1 Oz. Chicken Broth Dash of Horseradish Garnish with a Sprig of Parsley dipped in Saltwater. Add the dash of horseradish to a 2 ounce shot glass. Warm the broth then pour over the horseradish. Add the vodka then garnish with the salt water dipped parsley. Serve with a roasted egg.
SEDER WINE COCKTAIL 6 Oz. Kosher Wine Tbsp. Apple Chunks 1/2 Tsp. Cinnamon Honey  Finely Ground Nuts for Rim Ice Rub the rim of an 8 ounce collins glass with honey and dip into the finely ground nuts. Muddle the cinnamon and apple chunks in the bottom of the glass, add ice then pour in your Kosher wine. Serve with a cinnamon dusted matzo cracker.
Chag Kasher V'same'ach - Have A Kosher and Happy Passover!
** Vodka made from anything other than potato uses grain and anything with leavened grains is considered chametz and is prohibited during Passover. In particular, wheat, rye, oats and spelt are prohibited if they’ve had contact with water/moisture for longer than 18 minutes. During distillation it is possible and probable these grains would be exposed to water for longer than the prescribed time.
Updated 4-2017 PLEASE DRINK RESPONSIBLY

BUNNY TRAP Carrot, Coconut, Mint & Ginger Easter Cocktail

Let the kids have the Easter Eggs, you have the cocktails.    How do you catch the Easter Bunny? With Carrot, Mint, Ginger and Coconut Rum!! The BUNNY TRAP Cocktail
INGREDIENTS: 1 Oz. Coconut Rum 2 Oz. Carrot Juice 1/4 Pz. Orange Juice 1 Oz. Apple Juice 2 Tbsp. Pasteurized Egg Whites 1/2 Tsp. Grated, Fresh Ginger  3 Fresh Mint Leaves Easter Cake Sprinkles Honey Carrot and Mint Sprigs Garnish Ice
TOOLS: Juicer, Zester, Muddler, Mixing Glass, Strainer, Jigger, Measuring Spoons, Blender, Cocktail Shaker, Coupe Cocktail Glasses
DIRECTIONS: Juice 4 large carrots and set aside. Dip your finger in the honey and rub the entire rim of the cocktail glass, dip into your Easter sprinkles then chill glass in the freezer. In a mixing glass add your fresh mint leaves, grated ginger and apple juice and muddle to release the mint oils and ginger into the apple juice. Stain the apple juice into your blender. To the blender add your coconut rum, carrot juice, orange juice, and egg white then blend on liquefy for 30 seconds or until the liquid volume has doubled. Pour this into your cocktail shaker filled with ice and shake for additional 30 seconds. Pour into your cocktail coupes and garnish with a mini carrot and mint sprigs.
If this doesn't catch the Easter Bunny nothing will!

Updated 4-2019 PLEASE DRINK RESPONSIBLY

The IRISH STINGER

Just for St. Patrick's Day, I've taken a classic Green Hornet Stinger and turned it Irish by simply replacing  adding fresh mint and serving it in a St. Patrick's Day bucket.
The IRISH STINGER
1-3/4 Oz. Cognac 2/3 Oz. GREEN Creme de Mènthe
Shake with ice, pour into a shooter then garnish with a fresh mint sprig!
Sláinte! Happy Saint Patrick's Day! 

Updated 3-2022
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IRISH APPLE GO BRAGH SOUR COCKTAIL

One of my favorite ways to have a cocktail is a whiskey sour*. Even as a kid I loved sweet and sour together and I was especially fond of Jolly Rancher's sour apple candies. That pucker face it gave you was epic.

I decided it might be fun to try and translate that into a cocktail as a more sophisticated treat for adults. The fact that it used a green colored apple pucker liqueur made it perfect for a Saint Patrick's Day drink!

I smoothed out the sour aspect of the apple pucker with the addition of apple juice, egg white and some powdered sugar. Tart is fine but only to a degree, who wants pucker face after ten years old?

The
APPLE GO BRAGH SOUR

INGREDIENTS:
1 Oz. Dark Rum
1 Oz. Apple Pucker
1 Oz. Apple Juice
1 Tbsp. Lemon Juice
1 Egg White
1 Tsp. Powdered Sugar
Ice
Shamrock Shaped Apple Slice(s) Garnish

TOOLS: Knife or Shamrock shaped cutter(s), Measuring spoons, Blender, Cocktail shaker, Coupe glass

DIRECTIONS:
Chill your coupe in the freezer.
Cut your shamrock shaped apple slice then coat with lemon juice to keep it from browning.
Dry shake (shake without ice) all ingredients except the garnish in a cocktail shaker for 2 - 3 minutes until frothy (or cheat and use a blender like I do.)
Fill a cocktail shaker with ice, pour in the frothy mixture and shake until chilled.
Pour into your chilled glass and garnish with the shamrock apple.   For those of you who prefer visual aids, The APPLE GO BRAGH SOUR RECIPE VIDEO:  
Happy  Saint  Patrick's Day!

May your glass be ever full,
May the roof over your head be always strong,
And may you be in heaven
Half an hour before the devil knows you're dead. ~ Irish Toast

* Some of my other favorite
WHISKEY SOUR RECIPES:

Maple Whiskey  Sour
Blackberry Jam Bourbon Sour
Bloody Orange Bourbon  Sour
 
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JUNGLE JUICE, What is it and where did it come from?

Jungle Juice is the name given to an improvised combination of liquors, mixers and fruit juices that is usually served for group consumption.
MY JUNGLE JUICE RECIPE & VIDEO IS BELOW.
Typical ingredients include any neutral flavored booze, originally homebrewed varieties, then Everclear (a high proof alcohol favored for it's potency) or cheap vodkas and/or cheap wines and fruit juices, sodas, and even chunks of fruit. Anything that could stretch the alcohol, turn partiers into animals and serve large groups was the sole intent.
Beloved by college students and red neck crowds, Jungle Juice is inexpensive and often mixed in large quantities in trash cans or large coolers. If Everclear or some other moonshine is unavailable, a combination of other readily available liquors and/or wines is used. Whatever alcoholic combination gathered, it's usually untasty flavor is then masked by the juices and sodas added. The whole intent is a powerful punch that goes down easy and is strong enough to lower inhibitions and get blitzed.
Another name for this potent concoction is Trash Can Punch (because of the use of the trash cans as giant punch bowls). Jungle Juice made with Kool-Aid is sometimes called Hunch Punch, and other names are Spodie, Hooch or Wop.
Soldiers in the military stationed in the jungles of the South Pacific during World War II were the innovators of Jungle Juice, hence the name. They would throw together whatever alcohol and other mixers they had on hand for a hobbled up happy hour punch. Often their alcohol was a moonshine they had distilled themselves from local vegetation and even military rations. (Remember the gin still in Hawkeye's tent in M.A.S.H?) This made for a pretty rough booze, which was why it was necessary to disguise it with all the non-alcoholic additions.
Back in my college days my group's version of Jungle Juice was a combination of Ripple wine, preferably Pagan Pink (sold by the quart for 69 cents), orange juice and 7-Up. No other booze added, we were lightweights who wished to stay conscious. Later generations favored Boone's Farm, usually Strawberry Hill, for their vino element.
The Martini Diva's Version of JUNGLE JUICE
2 Oz. Coconut  Rum 2 Oz. Raspberry  Vodka 6 Oz. Pineapple  Juice 2 Oz. Apple  Juice Juice of 1/4 Lime Juice of 1/4 Lemon Dash of Grapefruit  Bitters
Toss the whole kit and kaboodle onto a cocktail shaker, shake until chilled and slurp down.
If you prefer visual aids below is my quick video cocktail recipe:

Feel free to batch up in a trash can, cooler or whatever for the frat party or gynourmous drunk event.
This writer, blog and company take no responsibility whatsoever for any stupid pranks, DUIs or other shenanigans you might get up to while under the influence of any form of Jungle Juice you might concoct.

Shenanigans Flask available at MartiniDivaBoutique.com.

  
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RED CARPET COCKTAIL

  During my Oscar Party this year we all noticed how much red was being worn on the Red Carpet, and even though I already had my Golden Oscar cocktails ready and guests were sipping away, I couldn't resist whipping up a new red drink for us to try out. I had just made up a batch of Raspberry Mint Simple Syrup that was exactly the color of Rosamund Pike's Givenchy gown and had to add a little of that fabulous red to my Golden Oscar theme.  

The RED CARPET COCKTAIL    INGREDIENTS: 2 Oz. Bourbon 1 Oz. Raspberry Mint Simple Syrup 2 Drops Orange Bitters Juice of 1/4 Lime   DIRECTIONS: Fill a cocktail shaker with ice. Add in the ingredients and shake until chilled. Strain into a coupe, garnish with a sprig of fresh mint and some raspberries and enjoy just like I did:    
  Updated 7-2018 PLEASE DRINK RESPONSIBLY