Dragon's Dream
Raven Mina set out to make Dragon’s Dream the easiest drink on the menu—built in the tin, dirty-dumped, and ready for summer. One of the few caipirinha riffs to appear at Death & Co, it pairs grassy Novo Fogo cachaça with the warm baking-spice notes of Avuá Amburana cachaça, rounded out by Aperol and mango. The mango, swapped in for passion fruit, gives the drink a richer, more generous texture. A pinch of cayenne in the tin—a nod to Matthew Belanger’s Straight Razor—brings a heat that builds quietly beneath the fruit.
Dragon's Dream
1 ounce Novo Fogo silver cachaça
1 ounce Avuá Amburana cachaça
½ ounce Aperol
¾ ounce lime juice
¾ ounce Mango Syrup (see Note)
Pinch of cayenne pepper
Garnish: 1 lime wheel dusted with cayenne pepper
Shake all ingredients with ice, then strain into a double old-fashioned glass over 1 large ice cube. Garnish with the lime wheel.
Note: To make Mango Syrup, combine 255 grams granulated sugar, 170 grams mango purée, 85 grams water, and 2 grams citric acid in a blender and blend until the sugar has dissolved. Refrigerate until ready to use, up to 2 weeks.
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