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Dragon Punch
An almond, mezcal and herbal liqueur Margarita with a touch of fire-breathing hot pepper sauce
Simon Sedgley
21st April at 14:34
We tried this with 6 drops Sriracha Sauce (it's water based)...lovely for us.
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.
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.
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.
Also - Tajin rim. You’ll thank me.
6th January at 21:18
And thanking you again now I've tried it, because that was blinding.
6th January at 20:13
I'm about to try it but I'll thank you pre-emptively.
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.
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.
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.
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.
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.