The Forager
A loquat bourbon cocktail that is similar to a bourbon smash or mint julep. Plump sweet loquats are muddled together with mint leaves and fresh lemon for a refreshing spring/summer cocktail.
Servings 2
Ingredients
- 8 ounces ripe loquats, washed well about 20 loquats
- 10-12 fresh mint leaves plus more for garnishing
- 2 Tbsp fresh squeezed lemon juice plus 1 Tbsp for simple syrup
- 4 ounces Kentucky Bourbon Whiskey (not rye) I use Four Roses, Bulleit or Makers Mark
- ice
- 1 cup sugar
- 1½ Tbsp Blackstrap molasses
- 1 tsp vanilla
Instructions
Simple Syrup
- Make the simple syrup ahead of time so that it is completely cooled or chilled when you mix up your cocktails.
- In a small saucepan, dissolve 1 cup of sugar into 1 cup of purified water. Heat to just simmering and turn off heat. Stir to completely dissolve. Let cool a bit then add molasses, vanilla and 1 Tbsp lemon juice. Allow to completely cool before using or refrigerate overnight.
Cocktail Recipe
- Prepare the very well-washed and drained loquats by pinching them with your fingers to squeeze the seed(s) out of the center. Put the rest of the fruit, skin and all, into a small bowl. The final weight of the seeded loquats should be 8 ounces.
- In the bottom of a large cocktail shaker muddle the mint leaves. Then add the loquats and muddle together with 2 Tbsp lemon juice and the molasses simple syrup.
- Add bourbon and ice to the shaker and shake very well.
- Pour into iced glasses. (if the pulp is too thick to pour through the strainer, use a coarse mesh strainer to do the job) Garnish with mint leaves and lemon zest.
