Ingredients
- 10 ml Red dragon fruit powder
- 20 ml Simple syrup
- 30 ml Pressed and strained lime juice
- Smoky mezcal, 4–6 cl
- 5 ml Kahlúa
- 1 drop Saline solution
How to make it
- Stir the dragon fruit powder into the other ingredients and strain to avoid lumps.
- Whisk or shake, pour into a glass of your choice and fill with ice cubes — not crushed ice.
- Mount the matcha layer slowly, 10–12 cl poured against an ice cube, so the matcha shows as a neon layer with white foam that swirls into the purple-red dragon fruit.
- Drink from both layers to get the intended flavour combination.
- Garnish
- Fresh dragon fruit slice and a straw
Matcha layer
- 5 ml Matcha powder
- 50 ml Water at 70 °C
- The same agave syrup mix as above
- Egg white
- Heat water to 70 °C, sift in the matcha and whisk.
- Keep 8–12 hours in the fridge so the most bitter part of the matcha sediments.
- Transfer the neon green liquid to a new vessel.
- Sweeten gently — the matcha should stay fresh, not tasteless.
- Shake with egg white.
1 tsp matcha powder per 5 cl water.
Choice of syrup
The mixologist used 50% agave syrup in the simple syrup to echo the mezcal's origin. The mezcal can be swapped, but then the nod to dragon smoke is lost.
