Are you hosting a spring or summer brunch event this year? If so, then you definitely need a festive brunch cocktail to match! I'm a very firm believer that having a signature cocktail makes any event feel more special. This pink dragonfruit cocktail, which I've designed to be summery, light, bubbly, and eye-catching, will make for the perfect toast at a seasonal event.
Why is this the perfect brunch cocktail? First and most importantly, it's fun and festive. Doesn't this whimsical pink cocktail just look like a party in a glass? Second, it's light and fruity, with a sunny flavor profile ideal for a summer day. Finally, this unique dragonfruit cocktail is surprisingly simple to create, make-ahead friendly, and a versatile sip for a crowd. In my opinion, this is the ideal bridal shower cocktail or Mother's Day cocktail.
If you love festive, colorful cocktails as much as I do, I bet this show-stopping pink hue caught your eye. Although there are a lot of different ways to create a pink cocktail, I'm excited to share with you my own tried and true method.
This brunch cocktail gets its distinctive color from pink pitaya, a.ka. pink dragonfruit. It's a brilliantly pink fruit with a light, citrusy, slightly floral taste. While fresh pink pitaya is a fabulous ingredient, it can often be tricky to find; accordingly, I prefer to use pink pitaya powder. You can find pink pitaya powder at specialty stores or online and it has a long shelf life. Just dissolve it in some liquid (pineapple juice, in this recipe) and then strain to remove any undissolved clumps. It's a quick, easy, inexpensive way to make a pink cocktail.
If by chance you have access to fresh pink pitaya, by all means use it. I suggest pureeing it and adding a few teaspoons of the puree to the cocktail in place of the powder. If you can find frozen pink pitaya puree, that will work well too. Feel free to add as much or as little as you like, until you achieve your preferred color and flavor; you can make this dragonfruit cocktail any hue from baby pink to bold magenta.
Are you creating this dragonfruit cocktail for a spring/summer brunch party? If so, I have a few tips. The recipe as written calls for a standard 1.5 oz shot of rum, but you can decrease that to 1 oz or even less to make drinks that feel more approachable. You can also serve this over abundant crushed ice for some additional dilution (and hydration). My suggestion: if you're making these for a relatively small group, ask people how they'd like their drink and customize them to order.
If you're hosting a crowd, it may be easiest to prepare a batch version of this pink brunch cocktail. If that's the case, just multiply all of the ingredients in the recipe card by how many servings you want to make and mix up a big pitcher. You can mix the pink pitaya powder, pineapple juice, and rum a few hours ahead of time, strain the mixture into a pitcher, and let the pitcher chill in the fridge. Just wait to top it with soda water until serving so that the soda stays bubbly. If you prepare a pitcher ahead of time, this festive pink cocktail will come together in minutes.
Here's what you'll need for this recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
Doesn't this pretty, tropical, pink dragonfruit cocktail make you want to host a summer brunch party? It would be perfect for a bridal shower or a Mother's Day brunch. The combination of sweet pineapple and citrusy-floral pink pitaya feels so appropriate for a warm, sunny day. It would be even better sitting outside on a patio or by a pool.
Whether you're new to colorful cocktails or you're routinely drinking the rainbow, I'm excited for you to try this simple combination. My love of colorful drinks originated with my Unicorn Cocktail and I haven't looked back since. I believe very strongly that cocktails should be fun rather than formal, and a bright pink summer sip feels so festive.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
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Disclosure: This recipe has been developed through a paid partnership with Koloa Rum. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running.
Bursting with sweet pineapple and tropical dragonfruit, this festive pink cocktail is perfect for a spring or summer brunch party. It uses just a few ingredients and can even be batched ahead of time.
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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