INGREDIENTS

  • 4 large pieces of fresh dragon fruit, plus 1 additional for garnish
  • 1 1/2 ounces Ketel One Oranje
  • 3 dashes rhubarb bitters
  • 3 ounces ginger beer
  • 3/4 ounce Domaine De Canton ginger liqueur
  • 3/4 ounce fresh squeezed lime juice
  • 1 fresh peel of orange
  • Blend of cayenne pepper and candied ginger, for copper mug rim

DIRECTIONS

Muddle 4 large pieces of dragon fruit in a shaker tin. Add the Ketel One Oranje, rhubarb bitters and ice. Shake vigorously and strain into a copper mule mug filled with ice. Top with the ginger beer and gently stir to blend all the ingredients. Finish with a freshly peeled orange twist, then garnish with a slice of dragon fruit and the cayenne and candied ginger blend on the rim.

INSPIRATION

The Dragon Mule is a twist on the Dutch Mule, and combines the flavors of fresh, bright dragon fruit, orange, rhubarb and ginger. All of these flavors blend beautifully together. Dragon fruit is a mildly sweet, yet exotic fruit. so the sharpness of the ginger and rhubarb add a nice contrast. To bring even more fire to the Dragon Mule, a mixture of cayenne pepper and candied ginger on the rim of the copper mug brings a pleasantly surprising spice to the cocktail, which lingers on your palate as you enjoy this refreshing drink.
Janis Carlson
Janis lives in Dana Point, California and bartends at the 33°N Lobby Bar in the exquisite Monarch Beach Resort. Her mixology career began when she lived in Maui and quickly learned how to craft the perfect Mai Tai. Her knowledge and interest in tropical flavors and ingredients has often inspired her recipes, even now that she lives off the islands of Hawaii. Many of what Janis dubs her "coastal cocktail" creations have received wide recognition and praise.