Dragon Fruit Drop Martini

When life gives you lemons, make a lemon drop. But if you want to make a lemon drop even more delicious, add dragon fruit. The tropical fruit, also known as pitaya, offers a delicate sweetness and a vibrant pink hue that adds a colorful complement to the iconic citrus cocktail. The dragon fruit drop martini is perfect for summer sipping or any type of celebration that could benefit from some bright color.

The lemon drop martini was first served at the San Francisco bar Henry Africa’s in the 1970s. Along with TGI Fridays, Henry Africa’s was one of the nation’s first fern bars—drinking establishments geared towards women that proliferated in response to second wave feminism. Along with plenty of plant decor and stained glass lamps, a hallmark of the fern bar is a menu offering sweet drinks.

The lemon drop, in particular, was created as a lighter version of a sidecar that swapped cognac for vodka. It was an instant hit, became one of the most iconic cocktails of the 20th century, and served as inspiration for many other drinks (including the Cosmopolitan).

The dragon fruit drop stays true to the classic lemon drop recipe. But instead of sweetening it with plain sugar, this version opts for a bright pink dragon fruit syrup. We use frozen dragon fruit for the vibrant pink color, which is usually made with varieties with red or pink flesh. Fresh dragon fruit usually has a white interior that is better used as a decorative garnish (and post-cocktail snack); however, if fresh dragon fruit is out of season or out of your budget, this drink will still look beautiful with just a lemon twist.

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