The persimmon smash takes my new best friends and cooks them down into an essence-of-persimmon syrup, perked up with a bit of citrus.
3fuyu persimmons, peeled and chopped (you can make this without peeling, but it yields a smoother puree)
2 cups water
3/4 cup sugar
2 ounces whiskey
2 ounces persimmon syrup
3/4 ounce lemon juice
1/2 ounceorange juice
sprig ofmint, for garnish (I decided to go with rosemary, rather than brave the rain and harvest some neighborhood mint, but mint really is best)
To Make Persimmon Syrup: Place the persimmons, water and sugar in a medium saucepan. Bring to a boil, then lower the heat until it's just high enough to maintain a simmer. Cook until the persimmons have softened and the liquid has thickened slightly, ~15 minutes. Cool, then puree in a blender. Chill.
To Make Cocktail: In a cocktail shaker (or, as it's known in this house, canning jar), combine the persimmon syrup, whiskey, lemon juice, and orange juice with a bit of ice. Shake well, taste to adjust as needed, and strain (or, if we're being honest, pour) into a cocktail glass with ice. Garnish with a sprig of mint.
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