These loquat mojitos will bring a taste of the tropics to your cocktail hour. Flavor will burst in your mouth from sweet loquats mixed with the tropical flavors of lime, rum , mint and sparkling coconut water.
This past weekend, my wonderful neighbor brought us a few loquats off her tree. Aren’t they pretty? I love these little beauties! We actually used to have our own tree in the front yard but it got struck by lightning and died. Sad story isn’t it? Any way, as I was saying, I was so excited to get the loquats I just had to put my creative juices to work (no pun intended) and figure out something to make.
A cocktail was the first thing that came to mind. I know that fresh fruit always makes the best drinks and these sweet little gems were going to make one heck of a cocktail! So I put my bartender hat on and got to work. (I don’t really have a hat but it sounded good.)
By the way, if you have never seen a loquat, they are small, oval fruits that grow in clusters on a medium sized tree. They have a fuzzy yellow skin and flesh that is orange or yellow in color. Now the problem is these fruits are small to begin with and have anywhere from 2-6 large seeds in the center so you need a lot to make anything. But, oh my, they are so good! The flavor reminds me of apricots but some say it is more of a cross between a peach, citrus and wild mango.
I had enough fruit to make 2 good-sized Loquat Mojitos. No loquats, no problem! I think this drink would be awesome substituting very ripe apricots or peaches and still come out delicious. Cheers!
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This loquat mojito will bring a taste of the tropics to your cocktail hour. Flavor will burst in your mouth with this fruity drink made with sweet loquats, rum and sparkling coconut water.
- 10-12 loquats
- 2 Tablespoons lime juice or juice of 1 lime
- 4-6 sprigs mint
- 1-3 teaspoons agave nectar, depending on sweetness desired
- 1-1/2 oz. white rum
- 1/4 cup La Croix sparkling coconut water, club soda or even champagne
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In a shaker, place seeded and washed loquats, lime juice, mint sprigs and agave.
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Using a wooden spoon or muddler, crush everything together to get the most juice from the loquats and bring out the flavor of the mint.
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Add the rum and place the top on the shaker and shake for 30 seconds.
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Fill a tall glass with ice. Pour the mixture from the shaker, through a strainer, into the glass.
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Top with sparkling coconut water and garnish with a sprig of mint.
If you can't find loquats you can substitute apricots or quince.
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