This loquat bourbon cocktail is based on the classic whiskey smash, with the muddled fruit providing a sweet-tart flavor and smooth body. Along with mint, it makes a refreshing late spring-early summer cocktail. Due to variations in the sweetness and acidity of loquat fruit, you may want to adjust the recipe, adding more or less simple syrup and/or lemon juice. However, I have made this loquat bourbon smash with a couple of different types and it was splendid every time.
Loquat Bourbon Smash
3 ounces loquats (approximately 6-8), halved and seeded
4 fresh mint leaves
1/2 teaspoon fresh lemon juice
1 ounce loquat simple syrup (see below) or plain simple syrup
2 ounces bourbon
1 sprig of mint
Muddle the loquats, mint, lemon juice, and simple syrup in the bottom of a cocktail shaker. Add bourbon and ice and shake well.
Strain into an ice-filled old fashioned or rocks glass. Garnish with a spanked sprig of mint and serve.
Variation: If you like a little fizz, the drink may be topped off with soda water.
Loquat Simple Syrup
1 1/2 cups halved and seeded loquats
Approximately 3/4 cups granulated sugar
Place loquats in a saucepan with just enough water to cover. Bring to a boil, then lower heat and simmer 15 minutes. Mash loquats with a potato masher or fork and strain. Discard solids.
Measure liquid and return to saucepan with an equal amount of sugar. Bring to a boil and stir until sugar is completely dissolved. Remove from heat and cool completely.
Store in a clean, airtight container in the refrigerator.
Related: Ingredient Spotlight: Loquats
(Images: Emily Ho)