The Tasting Panel magazine

April 2011

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Page 75 of 124

LAUNCH PAD Year of the iving rise to fantasy, dragons may be feared or respected, representing a primal force of nature. While the serpent- like creature may have breathed fi re, SKYY Spirits' newest infusion, Dragon Fruit, is breathing refreshing life into the mixol- ogy scene. Yes, there really is a dragon fruit. Also known as the pitahaya or strawberry pear, it is the fruit from several cactus species in tropi- cal regions such as South America, Indonesia and Vietnam. The fi rst nationally available dragon fruit–infused vodka, SKYY Infusions Dragon Fruit is all natural and packs aromatics that fl y out of the glass—maybe not on the wings of our mythical dragon, but certainly carrying vivid notes of raspberry and cranberry. On the palate, freshly crushed raspberries mingle with a dash of white pepper and a Cajun-spiced Mandarin orange peel. It quickly cools down to a smooth, pleasant fruity fi nish. 91 points. —Meridith May G Here’s How a Few Celebrated Mixologists Are Taming the Dragon DRAGON FRUIT FIZZ created by Adam Wilson, Beretta, San Francisco ■ ■ ■ ■ ■ 2½ oz. SKYY Infusions Dragon Fruit 1 oz. passion fruit purée ½ oz. raspberry liqueur ½ oz. lime juice 4 oz. lemon-lime soda Combine all ingredients except soda in cocktail shaker with ice. Shake vigorously and strain into a highball glass. Top with lemon-lime soda and garnish with lime wheel and raspberries. FRENCH DRAGON created by Aaron Gregory Smith, USBG National VP and owner of 15 Romolo, San Francisco ■ 1½ oz. SKYY Infusions Dragon Fruit ■ ■ ■ ■ ½ oz. Yellow Chartreuse ½ oz. pineapple juice ½ oz. lime juice Angostura bitters Shake ingredients over ice. Strain into a Collins glass and garnish with a lime wheel. DRAGON’S CUP created by Patricia Richards, Property Mixologist, Wynn and Encore, Las Vegas ■ 2¼ oz. SKYY Infusions Dragon Fruit ■ ■ ■ ■ 1 oz. fresh lemon juice 1¼ oz. simple syrup 1½ oz. long English cucumber, diced 1 large, ripe strawberry Muddle cucumber and strawberry in cocktail shaker; add remaining ingredients and shake vigorously with ice. Garnish with strawberry and cucumber and serve in an Old Fashioned glass. april 201 1 / the tasting panel / 73 Dragon ASIAN TRADITION MAY HAVE OTHER IDEAS, BUT THE MYTHICAL CREATURE IS DEFINITELY ASCENDANT FOR MIXOLOGISTS IN 2011, THANKS TO THE LAUNCH OF NEW SKYY INFUSIONS DRAGON FRUIT

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