Love cocktails? Try this loquat cocktail recipe made with a simple loquat syrup, fresh lemon juice, vodka, and sparkling water. It’s a refreshing summer-y cocktail, great for sipping on hot summer days!
I love fruity cocktails, they’re super refreshing and are perfect for summer get-togethers. Loquats are now in season, and our loquat trees are very generous this year.
How to Make Loquat Cocktail
To make this cocktail you will (obviously) need loquats, but if you don’t, then you can use apricots to make the loquat/apricot syrup.
You also need freshly squeezed lemon juice, soda, ice cubes and of course some good quality vodka!
To make the loquat syrup, wash and pit the fruit then place in a high-speed blender with water and sugar. Blitz until you get a smooth syrup consistency (the sugar will dissolve in the water). And that’s your loquat syrup ready.
To make the cocktail, to a glass add ice cubes and use a shot glass to measure out quantities.
Over the ice, pour 1 shot of loquat syrup, followed by a shot of vodka, and half a shot of lemon juice.
Top with soda and give the cocktail a gentle stir or 2.
You can use lemon slices, fresh mint leaves, and maraschino cherries to garnish.
What is Loquat?
If you don’t know what a loquat is, it’s an ancient fruit that is native to China and Japan, in Jordan it’s called Askadenia. I grew up in Jordan and as far as I remember we always had loquat trees in our garden.
Loquat fruits grow in clusters, they’re yellow/orange, oval in shape, with thin smooth skin, and in each fruit there are about 3-4 huge brown seeds inside. They’re sweet and have a refreshing taste!
more Loquat Recipes to Try
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Loquat Vodka Cocktail
Ingredients
To make the loquat syrup:
- 4 loquats pitted
- 1 tsp granulated sugar
- 2 tbsp water
For the cocktail:
- 1 shot loquat syrup
- 1 shot vodka
- ½ shot lemon juice
- soda
- ice cubes
To garnish
- fresh mint leaves
- lemon slices
- maraschino cherries
Instructions
To make the loquat syrup:
- Add the fresh loquats along with the sugar and the water to a blender, and blitz until you get a smooth syrup consistency.
To make the cocktail:
- Add ice cubes to a glass. Then our a shot of the loquat syrup over the ice, followed by a shot of vodka, and half of shot of freshly squeezed lemon juice.
- Then add the soda, and gently give it a stir or 2.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
This recipe was originally posted on May 23rd, 2016. And updated on May 16th, 2019 with new images. The recipe remained the same.
Laurie says
Did you leave the skins on them before putting them in the blender?
Diana says
I normally leave the skins on, but it also depends on the variety of the loquats that you’re using. You can peel it off if you prefer a smoother consistency.
Jennifer says
Locusts are in abundance in southwest Florida this time of year….I. have a huge bag I just picked and looking for recipes to use them!
Beth @ Binky's Culinary Carnival says
Those look gorgeous! I haven’t seen a loquat even in our larger grocer that has everything! We used to eat them as children in California, though! I still remember how sweet and delicious they were! Great idea!
Andrea @ Cooking with Mamma C says
This looks so refreshing! What a beautiful color. I’ve never heard of loquats so would have to substitute apricots, but I’d love to try this! My favorite summer drink is a pina colada.