Golden Dragon

Ingredients

Cocktail

• 1½ oz reposado tequila
• ½ oz orange liqueur
• 1 oz charred pineapple purée
• ¾ oz passion-fruit purée
• ½ oz yuzu juice
• ½ oz toasted-sesame honey syrup
• 2 drops saline solution
• Ice
• 1 g fine sea salt and 4 g warm water, for the saline solution
• ½ cup diced fresh pineapple, for making the measured purée
• 1 tsp brown sugar, for charring the pineapple

Toasted-sesame honey syrup

• ¼ cup honey
• ¼ cup hot water
• 1½ tsp toasted sesame seeds
• Tiny pinch salt

Garnish

• ½ tsp black sesame seeds and 1 lime wedge, for a partial rim
• One large clear ice cube
• 1 thin pineapple slice and ½ tsp granulated sugar, for the brûléed garnish
• 1 strip orange peel

Step by step

1. Toast sesame seeds until fragrant. Stir with honey, hot water, and a pinch of salt. Steep 10 minutes, strain, and cool.
2. Toss the ½ cup diced pineapple with 1 tsp brown sugar and char in a hot dry skillet for 2–3 minutes. Blend until smooth and cool; measure 1 oz purée for the cocktail. Dissolve 1 g fine salt in 4 g warm water, cool, and measure 2 drops for the shaker.
3. Moisten half the rim of a rocks glass with the lime wedge and dip in the black sesame seeds. Sprinkle the separate thin pineapple garnish with ½ tsp granulated sugar and caramelize under a broiler, watching closely; let cool. Add one oversized clear cube.
4. Shake tequila, orange liqueur, pineapple, passion fruit, yuzu, honey syrup, and saline with ice for 12–15 seconds.
5. Double-strain over the cube. Express orange peel oils over the glass and garnish with brûléed pineapple.

← Back to Cocktail Lab