Sota Kandaka on Fruity Cocktails: Vibrant, Versatile, and Made for Joy

Fruity cocktails are more than just colorful crowd-pleasers — they’re a celebration of nature’s sweetest offerings. Japanese bartender and seasonal flavor enthusiast Sota Kandaka walks us through the world of fruit-forward drinks, sharing tips, twists, and why fruit will always be the heart of summer in a glass.

Lucas: Sota, let’s begin with the basics. What are fruity cocktails exactly?

Sota: A fruity cocktail is any drink where fruit — fresh, juiced, muddled, or infused — takes center stage. It could be berries, tropical fruits, citrus, stone fruits… even exotic things like lychee or yuzu. The fruit brings freshness, aroma, sweetness, and visual appeal. It’s a cocktail that tastes like sunshine.

Lucas: What makes fruity cocktails different from other types of cocktails?

Sota: They’re more playful. Fruity cocktails tend to be approachable, juicy, and vibrant. They’re often lighter in texture and alcohol, though not always. You can make them complex or simple, but they usually aim to please rather than challenge. It’s a great starting point for new drinkers, but even seasoned bartenders love them — because they’re so expressive.

Lucas: Are fruity cocktails suitable for all occasions? Or are they just for pool parties?

Sota: They’re definitely for more than just summer! Sure, you have your Piña Coladas and Mango Daiquiris by the beach, but think about a Fig Old Fashioned in autumn, or a Blood Orange Negroni in winter. Fruit cocktails evolve with the seasons. They can be celebratory, refreshing, comforting — whatever you want them to be.

Lucas: Can fruity cocktails be made non-alcoholic and still taste amazing?

Sota: Yes, and they often shine as mocktails. Fruits carry so much natural flavor that you don’t need alcohol to create a complex drink. A mix of muddled berries, lemon juice, mint, and soda water? That’s a great zero-proof cocktail. Just remember the same rules apply — balance sweetness, acidity, and aroma.

Lucas: What are some of the most popular fruity cocktails people should try?

Sota: The classics are classics for a reason: Strawberry Daiquiri, Sex on the Beach, Piña Colada, Mai Tai. I also love the Clover Club — gin, raspberry syrup, lemon, and egg white — it’s creamy, tart, and beautiful. And don’t forget the Caipirinha with fresh lime and muddled fruit — simple and powerful.

Lucas: How can someone make fruity cocktails at home without fancy tools?

Sota: You don’t need a shaker to enjoy a fruity drink. A jar with a lid works fine. Just use fresh ingredients. Juice your citrus, muddle your fruits. If you can, invest in a small strainer to remove pulp and seeds. And ice — lots of it. Fruity drinks love being cold.

Lucas: Any tips for enhancing the flavor of fruity cocktails?

Sota: Absolutely. First, use ripe fruit — underripe gives you less flavor. Second, add herbs or spices. Basil with strawberry, mint with watermelon, chili with mango — these combos are magic. A dash of salt or a splash of vinegar can also amplify fruitiness without adding sugar. And always, always use fresh citrus.

Lucas: What about frozen fruits? Can I use them in fruity cocktails?

Sota: Of course! Frozen fruit is perfect for blended drinks, like frozen Margaritas or Daiquiris. It also works in muddled cocktails if you thaw it properly. The texture changes, but the flavor is often more concentrated because it was frozen at peak ripeness. I keep frozen berries and mango at the bar all the time — they’re a secret weapon.

Lucas: Sota, final thoughts: what’s the heart of a great fruity cocktail?

Sota: Joy. Fruity cocktails remind people of vacations, sunsets, and summer nights. They’re not just drinks — they’re memories in a glass. If you’re having fun making it, people will feel that when they drink it.

Sota Kandaka proves that fruity cocktails aren’t just sweet — they’re smart, seasonal, and endlessly creative. Whether you’re blending frozen mango or muddling fresh berries, there’s always room for more fruit in your glass.