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.
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
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.