Ingredients
For the cocktail
1½ ounces loquat-infused rum (recipe follows)
¼ ounce loquat simple syrup (recipe follows)
¾ ounce fresh lime juice
Dash Angostura bitters
Ginger beer to finish
Lime twist for garnish
Loquat for garnish
For the loquat-infused rum
2 (1-quart) Mason jars
1 bottle silver rum
1½ cups loquats
Cheesecloth
For the loquat simple syrup
1 cup sugar
1 cup water
¼ cup loquats
Directions
For the cocktail: Shake first three ingredients together and strain into a rocks glass filled with ice. Add a dash of bitters and top with a splash of ginger beer. Garnish with a lime twist and skewered fresh loquat.
For the loquat-infused rum:
- After rinsing loquats, peel them over a strainer resting in a mixing bowl, letting the juice collect in the bowl beneath. Using a paring knife, split loquats lengthwise, again letting juice collect in mixing bowl. Remove seeds and discard; place deseed-ed fruit in a separate bowl. Once all loquats are deseeded, combine juice with fruit.
- Split rum, loquats, and any excess juice evenly between Mason jars and seal tightly. Store jars in a cool, dark place for 1 week, occasionally shaking contents. After a week, strain rum through cheesecloth. Best if enjoyed within 2 months.
For the loquat simple syrup:
- After rinsing loquats, peel them over a strainer resting in a mixing bowl, letting the juice collect in the bowl beneath. Using a paring knife, split loquats lengthwise, again letting juice collect in mixing bowl. Remove seeds and discard; place deseeded fruit in a separate bowl. Once all loquats are deseeded, combine juice with fruit.
- Combine all ingredients in a small pot and bring to a boil. Simmer for 5 minutes. Let cool and strain.
