The loquat, an intriguing specimen of a fruit. Small, fuzzy, full of glossy dark seeds. They take a bit of work to consume. Rinse very well, remove the skin (if you want to), remove the seeds, and the reward is sweet. To me it’s a delightful fusion of a peach and some citrusy notes. Very juicy and flavorful—I have a new fruit fixation this season.
A friend of mine has a tree bursting with loquats and she and her family can’t possibly consume them all—enter me. She was kind enough to give me tons to play around with in the kitchen and I’ve already begun experimenting. So as I’m prone to do with fruit in general—especially a new exciting varietal—I made a cocktail. What better way to get to know the loquat than mixed in with some spirits?
I had everything I needed for a twist on the Moscow Mule (and it’s been far too long since I’ve last had one) so it seemed like fate. By now you know I love mixing herbs into cocktails, I just feel it lends an often much-needed layer of earthiness to a drink. I muddled the loquats with some fresh sage and decided the flavors would pair nicely with some Heritage Distilling Vanilla Vodka.
Because I wasn’t using loquat juice I let the vodka and muddled loquats sit for a bit in the cocktail mixer before adding ice and shaking. I think next time I would try puréeing the fruit but the flavor was still delicious just maybe not as potent as it could have been.
So there you have it! It’s warm, it’s Friday, and this is a simple cocktail post. Get to it!
- 10 loquats, peeled, seeds removed
- 5 sage leaves, plus more for garnish
- 2 oz. Heritage Distilling Vanilla Vodka
- Splash of lime juice
- Ginger Beer (non-alcoholic)
- In a cocktail shaker, muddle loquats and sage until pulverized. You could also blend it or use a food processor for the loquats, but this method is good for getting out aggression.
- Add in vodka, lime juice, and some ice cubes. Shake well.
- Fill a copper mug (or just a glass) with ice and strain in loquat/vodka mixture.
- Top off with ginger beer and garnish with sage.
- The loquats made this a little difficult to strain so you may want to consider a mesh strainer to get all the liquid out.