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Shibuya’s Ruby Dragontini is a cocktail fit for 2012

The Ruby Dragontini is made with soju, a Japanese spirit similar to vodka.
Photo: Christopher DeVargas
Sabrina Chapman

This is the year of the dragon. Time to be filled with ambition, passion and, of course, appropriately themed cocktails.

Last month, MGM Grand’s Shibuya launched the Ruby Dragontini ($13), a sweet, fruity concoction that soothes even the hottest fire-breathing frustrations.

The base of this scarlet dragon nectar, designed by bartender Alex Sanchez, is TY KU soju, a Japanese spirit similar to vodka but lower in calories. Chambord adds raspberry, vanilla and some extra allure, while pineapple juice rounds off the finish with a hint of citrus.

Taste the Dragontini at MGM’s slice of Japanese sashimi heaven, or pair it with plush robes and take out for a very hot night in.

Ruby Dragontini


1.5 oz. TY KU Sojo

1.5 oz. TY KU Citrus Liqueur

1 oz. Chambord

1 oz. pineapple juice

Dash simple syrup

Dash the Original Frothee

lime wedge


Method: Pour first six ingredients into a shaker. Add ice and shake. Strain into a short martini glass. Garnish with lime wedge and a raspberry.


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