Hibiscus flowers, agave nectar, and dragon fruit powder — ingredients that suggest some sort of mythical quest is at hand. The Cleo does not require the slaying of fire-breathing beasts, but some mild exploration may be needed to gather all the cocktail’s elements. At its core, the Cleo is your trusty tequila+lime+agave drink, but the dragon fruit, despite its name, adds a subtle dimension of flavor for an exciting twist on a classic.
- 2 ounces Casamigos blanco tequila
- 1 ounce lime juice, freshly squeezed
- 1/4 ounce dragon fruit syrup
- 1/4 ounce agave nectar
- Garnish: dragon fruit slice
PreparationDragon Fruit Syrup
- In a saucepan, combine 250 grams granulated sugar and 250 grams water over medium heat until the sugar has dissolved.
- Add 25 grams freeze-dried pink pitaya (dragon fruit) powder and continue stirring until the powder hydrates.
- Add 4 dried hibiscus flowers and simmer over low heat for 10 minutes, stirring occasionally.
- Remove from heat and stir in 5 grams malic acid until all ingredients have coalesced. Allow to cool completely and strain out and discard solids. Will keep, tightly sealed and refrigerated, for up to 1 month.
- Add all ingredients into a shaker with ice and shake until well-chilled.
- Strain into a rocks glass over fresh ice.
- Garnish with a dragon fruit slice.