Step 1
In a small saucepan over medium heat, cook dragon fruit, sugar, and 1/2 cup water, stirring occasionally, until sugar is dissolved and syrup is bright pink, about 3 minutes. Let cool.
Step 2
Strain through a fine-mesh sieve into a medium container with an airtight lid. Cover and refrigerate until ready to use.
Step 3
In a cocktail shaker, combine vodka, lemon juice, orange liqueur, and 1/2 oz. dragon fruit syrup. Fill shaker with ice, cover, and vigorously shake until outside of shaker is very frosty, about 20 seconds.
Step 4
Strain into a martini glass. Garnish with sliced dragon fruit (if using) and lemon peel.
Turn lemons into lemonade, and then into a legendary lemon drop martini. But why stop there? Infuse your classic cocktail with a tropical twist by adding dragon fruit. This vibrant superfruit, also known as pitaya, lends a delicate sweetness and stunning pink hue to the iconic citrus drink. The result? A dragon fruit drop martini that's perfect for sunny days and stylish celebrations.
The original lemon drop martini made its debut at San Francisco's Henry Africa's in the 1970s. Along with TGI Fridays, this watering hole was a pioneer of the "fern bar" scene—a trend that emerged in response to second-wave feminism. These establishments catered to women with lush greenery, stained glass, and menus brimming with sweet, refreshing cocktails.
Ingredients
1/2 cup granulated sugar
2 oz vodka
1 oz lemon juice
1/2 oz Cointreau
garnish lemon peel