Even though there is an eight year difference between us, we have never noticed. Technically, it’s eight years and three months, but who’s counting? The only time it was an issue was when we first started dating: Ryan was nineteen and wasn’t allowed into some of the shows that Adam’s band was playing because he was still a minor. It’s funny to think that in the mid-eighties when Adam was in middle school, Ryan was just starting kindergarten. We both remember jelly bracelets and garbage pail kids, parachute pants, and the brightly colored neon fashion which illuminated that era. The vibrant color of this glowing cocktail we are sharing today reminds us of those days, and you won’t believe us when we tell you that the hue is all-natural and comes from a tropical fruit. This Cinco de Mayo we are going back… to the future!
The holiday will be pretty in pink with this refreshing drink. This was our first time using dragon fruit, and if you’ve never tried eating it before, quite honestly… you aren’t missing much. The color is breathtaking, but it tastes quite bland. The texture is similar to a kiwi, but lacking the zing. In this recipe, we use less than a teaspoon of puréed fruit per drink which doesn’t add much flavor, but its ravishing appearance is going to steal the show at all your weekend’s fiestas.
These margaritas aren’t just beautiful, they are delicious too. Made with freshly-squeezed lime juice, silver tequila, triple sec, and simple syrup, we also add a splash of club soda to sparkle things up. Making this cocktail without the dragon fruit won’t change the flavor, it just won’t have the alluring neon pink glow. Have you tried this fruit native to Mexico before? Let us know in the comment section below. Also, tune in today at 12pm PST when we will be preparing these prepossessing potations live on our Instagram. Olé!
Sparkling Dragon Fruit Margarita
1 1/2 ounces (3 tablespoons) silver tequila
3/4 ounce (1 1/2 tablespoons) triple sec
1 1/2 ounces (3 tablespoons) freshly-squeezed lime juice
3/4 teaspoon red dragon fruit purée (see note)
1 1/2 ounces (3 tablespoons) simple syrup (see note)
1 1/2 ounces (3 tablespoons) club soda
lime slice, for garnish
Combine all ingredients except club soda in a cocktail shaker. Fill with ice and shake vigorously for 15 seconds, then strain into a martini glass, or over ice in a margarita or collins glass. Top with the club soda, garnish with a lime slice, and serve. Cheers!
— Dragon fruit (also called pitaya or pitahaya) commonly comes in two main colors—white and red—but they appear identical from the outside. Make sure the fruit you buy is labelled as “red” to get the vibrant color. It is available fresh in the produce section, or in the frozen aisle.
— To make the dragonfruit purée: cut the fruit in half, cut off the thick skin, dice the fruit into large chunks, and place them in a food processor or blender. Process until smooth and puréed, then pour it into a large glass measuring cup through a fine-mesh strainer, nut milk bag, or cheesecloth, pressing or squeezing to release the juice without the seeds. One dragonfruit will make enough purée for dozens of margaritas.
— To make simple syrup: combine equal parts water and granulated sugar (for example, 1 cup water and 1 cup sugar) in a glass measuring cup, and stir to dissolve the sugar. If the sugar does not fully dissolve, let the mixture rest for a few minutes then stir it again. Keep refrigerated in a sealed container until ready to use.