This cocktail is a light, fruity concoction which, unlike the Long Island Iced Tea, actually contains tea. Jasmine tea is essentially green tea scented with Jasmine blossoms, and is reputed to have a whole host of health benefits. These include lowering cholesterol levels and boosting your immune system.
The pitahaya, or dragon fruit, is the fruit of several different cacti originally native to Mexico. The most abundant variety you’ll find at the market is the pitahaya blanca, a pink fruit with a white fleshy centre and lots of little black seeds. Some pitahaya can be tart or even sour, but the sweeter versions are the ones most commonly referred to as “dragon fruit”.
The other exotic ingredient in this cocktail is Chamberyzette. This French aperitif blends vermouth with strawberry juice to create a bittersweet liqueur. Chamberyzette is made in the French Alps, and usually enjoyed chilled over ice.
When you put all these slightly unusual ingredients together, you get a refreshing cocktail with fruity undertones and a nice layer of froth on top. A lovely aperitif before dinner on a sultry summer evening.
Here is the recipe for making a Dragon Fruit Jasmine Cocktail:
- 45ml Gin
- 15ml Chamberyzette
- 20ml Lemon juice
- 30ml Jasmine tea
- 15ml Dragon fruit syrup
- 2 dashes orange bitters
- Dash of egg white (10ml)
- Place a little less than one full egg white in an empty cocktail shaker.
- Shake vigorously for at least a minute.
- Fill cocktail shaker with ice.
- Add all other ingredients.
- Shake again for about 20 seconds.
- Strain into a stem glass.
- Cocktail shaker
- Stem glass