Lately I've had a serious hyper fixation on dragon folklore across history and cultures. So of course I had to make a cocktail inspired by the Western European Dragon. A deep pink, almost red color highlighted by some ground black pepper and cayenne resembles the fire breathing capabilities of these iconic mythological beasts.
Perfect for the nights where you just want to discuss the wonders of the real and mythical world with your friends!
Ingredients
~~*~*~*~ see recipe card for quantities **~*~*~~
- Gin
- Olive juice
- Pepperochini juice
- Lemon juice
- Brown sugar
- Horse radish
- Beetroot powder
- Cayenne
- Black pepper
Instructions
- In your shaker, add the beetroot powder, brown sugar, horseradish, cayenne, and black pepper. Pour in the lemon juice and stir until the powders dissolve into a deep pink paste.
- Add gin, olive juice, and pepperoncini juice. Fill the shaker with ice.
- Shake vigorously for 15–20 seconds until icy cold and lightly frothy.
- Double strain into a chilled martini glass for a smooth, velvety finish.
Hint: Whisk the beetroot powder into the lemon juice before adding it to the shaker — this prevents clumps and gives your Dragontini that smooth, even pink glow instead of speckled dragon dust.
Equipment
- Cocktail shaker
- Jigger (or measuring tool)
- Fine mesh strainer (for double straining)
- Citrus juicer (for the ¼ lemon)
- Bar spoon (for mixing/blooming beetroot powder)
- Martini glass (chilled)
Pink Dirty Dragontini
Equipment
- Cocktail Shaker
- citrus juicer
- martini glass chilled
Ingredients
- 2 oz gin
- 1 oz olive juice
- 1 oz pepperoncini juice
- ¼ lemon juiced
- ½ tsp brown sugar
- ½ tsp horseraddish
- ¼ tsp beetroot powder
- 1 pinch cayenne
- 1 crack black pepper
Instructions
- In a cocktail shaker, add gin, olive juice, pepperoncini juice, and fresh lemon juice.
- Add brown sugar, horseradish, beetroot powder, cayenne, and black pepper.(The beetroot powder gives it that seductive pink hue — stir briefly before shaking to prevent clumping.)
- Fill the shaker with ice and shake vigorously for 15–20 seconds, until icy cold and lightly frothy.
- Double strain into a chilled martini glass to catch any horseradish bits.Optional: Garnish with a cracked pepper rim, a floating drop of olive oil, or a skewered pepperoncini.
Storage
**Best served immediately.**
This cocktail is brightest and most balanced when freshly shaken and ice-cold.
If needed, refrigerate briefly.
You can store the fully mixed (unshaken, no ice) mixture in an airtight jar in the fridge for up to 24 hours. Shake with ice just before serving.
Do not store once diluted.
If it’s already been shaken with ice, the flavor will dull and separate over time.
Shake before pouring.
Beetroot powder and horseradish can settle — give it a quick shake or stir before serving to restore that dragon-blush color.
FAQ
Yes. Reduce or omit the cayenne and start with ¼ tsp horseradish. You can always add more heat, but you can’t take it away.
You can leave it out — the drink will lose its pink hue but still taste delicious. A tiny splash of beet juice can also work for color.
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