Dragon Fruit Cocktail; Jazz Up Your Usual Cocktail Experience

The fruit of various native American cactus species is known as a pitaya or pitahaya. Pitahaya or dragon fruit refers to the fruit of the genus Selenicereus (formerly Hylocereus), whereas pitaya typically refers to the fruit of the genus Stenocereus, both belonging to the family Cactaceae. The world's tropical and subtropical regions, including Peru, Mexico, South Asia, Southeast Asia, East Asia, the Caribbean, Australia, Mesoamerica, and the United States, all are rich in the cultivation of dragon fruit. Since 1963, these fruits have been referred to as "dragon fruit" in English, a moniker that is said to have originated from the surface of the fruit's leather-like skin and noticeable scaly spikes. Pitahaya and pitaya are Mexican names, and pitaya roja is a name that originated in Central America and northern South America. Pitahaya may also be the name of a tall cacti species with fruit that blooms. The fruit is also sometimes referred to as a strawberry pear. The fruit's black, crunchy seeds are one reason why its feel is occasionally compared to that of the kiwifruit. Juices and alcoholic beverages like the "Dragon's Blood Punch" and the "Dragotini" are made with dragon fruit to flavour and colour them. You can consume the blooms or soak them in tea. Dragon fruit is widely added to different cocktails and drinks to give an aesthetic feel to them.

Ingredients

• 2 teaspoons white sugar
• 16 leaves fresh mint
• 1 cup light rum
• 1 dragon fruit, halved and flesh removed
• 1 litre chilled club soda

Method

• In a highball glass, combine 2 tablespoons plus 2 teaspoons of sugar with mint.
• Blend the flesh of the dragon fruit with the rum until smooth. Over the rum and mint mixture, drizzle. Stir to mix it. 
• The mixture should be divided among 4 double old-fashioned glasses. Add equal amounts of club soda to each beverage's top.