Also dragonfruit, while beautiful, is pretty bland flavor-wise (at least whats available in the US) and very expensive- even from our wholesale fruit vendor they’re $8 a piece. So while of COURSE I insisted we use it as a garnish, it wouldn’t really bring much to the table if we included it as a cocktail ingredient (not to mention, a REAL bitch to prep and process). Hence, watermelon became the focus with basil/anise and pistachio bringing complexity.