Stylish and sexy, this vibrant magenta cocktail features the intriguing and exotic flavor of dragon fruit. The King’s Scale is as visually striking as it is tasty. Monterey Bay Fish Grotto mixes white rum, damiana liqueur, Maggie’s Farm Falernum, Combier Banane Liqueur, lime juice, and dragon fruit syrup created a well-spiced, “pretty in pink” cocktail that emanates island vibes. With rich notes of fruity sweetness and herbal undertones, it’s the perfect cocktail for summer.
How to Make a Dragon Fruit Cocktail Syrup
Once you have ripe dragon fruit in hand, scoop the flesh from the dragon fruit and cut it into small pieces. In a saucepan, combine the fruit with equal parts sugar and water, then bring the mixture to a gentle simmer over medium heat. Stir occasionally, lightly mashing the fruit to release its color (if you have a pink-fleshed variety) and flavor. Let it simmer for about 10–15 minutes until the sugar is fully dissolved and the mixture slightly thickens. Remove from heat and allow it to cool, then strain through a fine mesh sieve to remove any pulp or seeds.
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King’s Scale: A Dragon Fruit Cocktail
Description
Exotic in flavor and visual appeal…
Ingredients
- 1 oz white rum
- 2/3 oz damiana liqueur
- ½ oz Maggie’s Farm Falernum
- ½ oz Combier Banane Liqueur
- 2/3 oz lime juice
- ¾ oz dragon fruit syrup
- Dehydrated dragon fruit as garnish
Instructions
- Add 2/3 oz fresh lime juice and ¾ oz dragon fruit syrup to a cocktail shaker, followed by 1 oz white rum, 2/3 oz Damiana liqueur, ½ oz Maggie’s Farm falernum, and ½ oz Combier Banane liqueur.
- Fill the shaker with ice and shake vigorously for about 10–15 seconds until well chilled and properly diluted.
- Double strain the mixture into a chilled Nick & Nora glass.
- Garnish with a slice of dehydrated dragon fruit and serve immediately.
Recipe by Anthony Scaramouche & Jasmine Brown Petreski at Monterey Bay Fish Grotto
Photography by Dave Bryce
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