Dragon Ashes at Rosetta

Chef Elena Reygadas and Johan Valderrabano of the Rosetta restaurant in Mexico City, named Latin America’s 33rd best restaurant, crafted the signature “Dragon Ashes” cocktail, made from fresh fruit, vanilla, and Casa Dragones Blanco. The warm hazelnut notes of Casa Dragones Blanco are an incredible match for the fruitiness of of the cocktail, and the sprig of Rosemary adds a new layer of refreshment to Casa Dragones Blanco.


2 oz. Tequila Casa Dragones Blanco
1 Plum muscatel
1 Black redcurrant
1 Raspberry
Dash of cassis
0.07 oz. black grain vanilla
Grated mandarin peel
Tonic water
Rosemary sprig
Press plum, redcurrant, raspberry, and a dash of cassis into mortar with 2 oz. of Dragones Blanco. Let sit for 5 minutes, then pour into glass with ice and Rosemary. Refill with tonic water, add 2 grams black grain vanilla and grated mandarin peel.


Calle Colima,
166, Delegación Cuauhtémoc,
Col. Roma Norte,
06700 Ciudad de México,

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