Aims: Neglected or underutilized plant species, such as sapodilla (Manilkara zapota), which play a substantial role in the livelihoods of populations but whose potential remains still under-exploited, deserve particular attention from researchers to a better knowledge of its food applications. This study aims to develop a novel drink based on sapodilla fruit and other known ingredients with acceptable sensory, microbiological and physicochemical characteristics. Place and Duration of Study: The study was carried out at Ecole des Sciences et Techniques de Conservation et de Transformation des Produits Agricoles of the Université Nationale d'Agriculture (UNA) in Benin between June and September 2021. Methodology: Flavored beverages with the essential oil of Cymbopogon citratus were formulated from sapodilla puree and pineapple juice following a mixing plan. The microbiological, organoleptic and physicochemical analyzes of formulated cocktail were then carried out by standard methods. Results: All the formulated drinks presented a satisfactory microbiological quality. The E5 formula containing 10% of the sapodilla puree and 90% of the juice of pineapple and the essential oil of C. citratus was the most accepted by tasters. This beverage had a pH of 5.46±0.06, a total soluble solid of 17.25±0.35 ºBrix and a specific gravity of 1.08±0.01. The titratable acidity, total ash and dry matter content were 0.80±0.01 g/100g, 0.19±00% and 15.28±1.07 respectively. Conclusion: The fruit of sapodilla can be valued through good quality drinks which can be popularized after a nutritional characterization.