Seis De Mayo!!
Yesterday, (Cinco de Mayo 2013, baby!) Ginger & Honey turned one year old! Yes, it’s been a whole entire year folks. And like most toddlers, we’re still learning how to eat solid foods, walk without falling, and speak in an intelligible way. But we’re getting there, don’t worry. In spite of ourselves we have made it this far.
And of course, we’re a day late to our own Anniversary party, but not without a delicious gift for you all…
Have you had loquats? If not, you are seriously missing out. The citrus-y mild mango flavor is hard to capture and I have yet to see them sold any where. But once you start looking, you’ll spot them everywhere in LA so keep your eyes peeled.
Like most things on our blog, this was an experiment. It came about with the following logic:
My parents’ neighbor has lots of loquats –> loquats are delicious! –> I’ve been craving spicy tequila cocktails –> I should make loquat jam –> what if you made candy jalapeños? mmm hmmm –> why do you always have to put so much dang sugar in jam?! I’m going to half it, the fruit is sweet enough –> Gah, why is my jam so runny? –> Ooh, I’m going to make roasted jalapeño infused tequila –> I want it spicier! How do you extract all the spicy? Is that a thing? [300 browser tabs later] –> I want the Marie Antoinette drink they serve at Perch –> I really have to start wearing velvet bow-ties
That all happened, in the span of 15 minutes. So this isn’t a recipe, this is road map for a build-your-own-cocktail-adventure.
The Jalapeño Loquat Lowdown
- loquats, as many as you can get your hands on but at least 10
- jalapeños, 3 to roast, 2 to candy, 1-2 for garnish, a few left over for salsa &/or guacamole
- tequila, we swear by Espolón. Blanco has the superior label but Reposado is the way to go
Halve the loquats, clean and remove seeds. Are you attempting to make jam or preserves? You will need more than 10 loquats and the right amount of sugar (generally a 1:1 fruit:sugar ratio) and a squeeze of lemon juice. Into a sauce pan and bring to a simmer until it starts to thicken. Be sure to reserve some of the juice as a loquat simple syrup.
- Roasted Jalapeño Infused Tequila: Set jalapeños over flame until skin has blackened, rotating frequently. Place in paper bag and set aside for 10 minutes. Once cooled, peel off charred skin and de-seed. Dice and place in jar, cover with tequila and store in fridge/cool, dark place until desired heat is reached. The perfect excuse to sip tequila on the daily!
- Jalapeño Simple Syrup & Candied Jalapeños: Slice 3 jalapeños into rounds. In a saucepan over medium heat, dissolve 1 cup sugar in 1 cup water. Add jalapeños and simmer 3-5 minutes. Pour syrup into a jar. Return jalapeño slices to heat and sprinkle with a bit more sugar. Cook until sugar syrup is bubbly. Spread jalapeño slices on parchment paper to cool and sugar to harden.
- 2 oz. tequila + 1/2 oz. jalapeño simple syrup + 2 loquats muddled in the syrup
- 2 oz. tequila + 1/2 oz. jalapeño simple syrup + 1/2 oz. loquat syrup + 2 candied jalapeños
- 2 oz. jalapeño infused tequila + 1 Tbsp. loquat preserves + splash club soda (maybe lemon/lime flavored)
- 2 oz tequila + 2 slices jalapeño muddled in 1/2 oz. loquat syrup, shaken and strained into glass rimmed with jalapeño sugar
- go wild!!! We gave you the tools, now embark on a build-your-own-cocktail adventure. What mix do you like best?