The Loquation

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:

1. 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.
2. 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:

1. 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.
2. Combine all ingredients in a small pot and bring to a boil. Simmer for 5 minutes. Let cool and strain.