We at Harridan Vodka have a profound love of mixology. We look for cocktails that celebrate the untraditional; upset convention; and defy expectation. 

With its citrus base, Dragon’s Blood is refreshing at its core. Yet layers of spice – gleaned from cinnamon sticks and Thai chili peppers – add complex tasting notes and extraordinary dimensionality. Expect a tasting journey that begins with pleasant tartness, and concludes with a sweet, yet slightly spicy finish.

With so many powerful flavors, Dragon’s Blood requires the right spirit to balance its boldness. If made with a vodka too neutral, the cocktail would simply overwhelm the pallet. Harridan Vodka is the perfect stabilizer – with its overproof kick and subtle smokiness drawing optimal measures of lemon, orange, cinnamon, and chili, while checking any sourness or overt spiciness.  

Dragon’s Blood is the perfect cocktail hour tipple, and the ideal aperitif for your dinner party. Cheers to The Spirit of Defiance. This recipe is from Charlotte Williams and Adam Downes, winners of the 2021 Harridan Vodka Cocktail Contest.

How to Make Thai Chili-Mandarin Syrup

1. Muddle cinnamon sticks in pan
2. Crush Thai chili pepper in pan
3. Add mandarin orange zest, water, and sugar. 
4. Cook ingredients on medium heat, stirring constantly until sugar dissolves.
5. Bring to simmer for 10 minutes. 
6. Remove from heat and let cool. 
7. Strain out solids. 
8. Store syrup in an airtight container in refrigerator for up to two weeks, or in freezer for up to one year.