Name: Dragon Punch
Total time: 4 min
Cuisine: Cocktail
Ingredients: 45 ml Mezcal; 15 ml Chartreuse Yellow; 30 ml Lime juice; 15 ml Orgeat syrup; 2 dash Hot pepper sauce

Dragon Punch
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Photographed in a Retro Coupe

Ingredients:
1 ¹⁄₂ oz	Del Maguey Vida Clásico Mezcal
¹⁄₂ oz	Yellow Chartreuse (or génépy liqueur)
1 oz	Lime juice (freshly squeezed)
¹⁄₂ oz	Monin Almond (Orgeat) Syrup
2 dash	Hot pepper sauce (red vinegar-based e.g. Tabasco)

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of skewered cucumber roll.
SHAKE all ingredients with ice.
FINE STRAIN into chilled glass.
Garnish with skewered cucumber roll.

Allergens:

Recipe contains the following allergens:

Orgeat (almond) sugar syrup (2:1) - Nuts

Strength & taste guide:

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

More cocktails with similar strength and taste profile

Review:

An almond, mezcal and herbal liqueur Margarita with a touch of fire-breathing hot pepper sauce.

View readers' comments

History:

Adapted from a recipe created in 2020 by Robert Weeks, General Manager at The Coldroom bar in Montréal, Canada.

More cocktails by Robert Weeks

Nutrition:

One serving of Dragon Punch contains 200 calories

Alcohol content:

1.3 standard drinks
17.65% alc./vol. (17.65° proof)
18.6 grams of pure alcohol

More Spicy (e.g. Spicy Fifty) cocktails

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Showing 9 comments for Dragon Punch.
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Simon Sedgley

21st April at 14:34

We tried this with 6 drops Sriracha Sauce (it's water based)...lovely for us.

Toby James

6th January at 20:10

Just going into this, but I'm commenting to suggest the ingredients functionality on the site might benefit from distinguishing between vinegar-based hot sauces and... not that, the other kind. Given the default hot sauce option features a picture of Tabasco but comments on here suggest it should be avoided.

Simon Difford

7th January at 09:14

Happily, hot pepper sauces appear easier to categorise than rum, so I have followed your suggestion and created ingredients for water- and vinegar-based hot sauces. I will experiment with the two before I swap in the recipe.

Matt Tench

25th October 2024 at 17:57

Getting the right amount of heat is really important, it is way too easy to overpower the drink which is multi dimensional if you get it right.

Also - Tajin rim. You’ll thank me.

Toby James

6th January at 21:18

And thanking you again now I've tried it, because that was blinding.

Toby James

6th January at 20:13

I'm about to try it but I'll thank you pre-emptively.

Simon Sedgley

21st October 2024 at 12:41

So as a sort of response to previous commenters, for the spicy hot we went with 2 dashes of Scrappy's fire tincture. Perfect for us but dial it back to 1 dash if you don't have a spicy hot palate.

Jeanette Auman

19th October 2024 at 21:50

Interesting drink, we used a local hot pepper sauce so maybe 1 dash would have been better, but very nice flavor.

Avery Garnett

27th November 2023 at 19:07

Okay, I can definitely recommend /not/ using sambal if you're coming around to read this and wondering what options for "hot sauce" are. It adds a very strange texture.

Michael Ward

3rd January 2023 at 01:24

Made this with Xicaru Mezcal Añejo and Chipotle Cholula and the dual sources of smokiness played really well together. Each sip kind of went agave -> lime -> chartreuse -> spice -> smoke; definitely a keeper.

Kory Russell

16th May 2022 at 18:55

I loved this one. Didn't use Vida mezcal, and on the second batch I ran out of orgeat and used falernum which still worked great. The balance is perfect. The chartreuse gives it a nice floral note while the hot sauce was a nice touch of heat. It's great for a hot summer day.

Kurt Worden

31st December 2020 at 01:31

Ok I love the idea of this cocktail. I made several that left me with the feeling that this was a VIDA Mezcal Sour. The Chartreuse was lost and the hot sauce disappeared. Fair warning; I'm not a fan of the VIDA Mezcal, but my daughter is so I have some. My modification was to amp up the heat and freshness of the drink.

1. Doubled the hot sauce (don't use a vinegar based hot sauce ie. tabasco)
2. Muddle two slices of Jalapeño with the Orgeat Syrup.
3. Garnish - float a Jalapeño slice