One of our favorite things about Fall is when the persimmons come into season, because, when they've arrived, they've arrived in full force. Here in California we have both major types of persimmions -- the squat fuyu and the teadrop-shaped hachiya -- and while the fuyu is a perfect pairing in salads, we turn to the hachiya anytime we want persimmon puree like in desserts or this Old Fashioned cocktail.
Speaking of, our latest cocktail creation is a Spiced Persimmon Old Fashioned cocktail -- it's a slightly sweet and very autumnal twist on a classic old fashioned. But, let's be real, we made it as a sort of a holiday life preserver -- so that no matter the family drama, or flight delay, or any other headache, you've got a good stiff drink to help you dial it down and put it all in perspective.
seeded, ends trimmed and discarded, pulp scooped out
Combine persimmon, orange, and maple syrup in a rocks (aka lowball or Old Fashioned) glass and muddle just a few times to bruise the orange and just start to break up the persimmon.
Depending on how ripe your persimmons are, you'll want to add more or less maple syrup.
Add the ice, rye or whiskey, and orange bitters, grate a touch of the cinnamon over the top then stir with the cinnamon stick until chilled through. Serve.
I made this with both rye and whiskey and found it's really a personal preference as to which you'll want to make the drink with. Oh, and stirring with the cinnamon stick isn't just me being fussy -- it gives the whole drink a hint of spice without it being too overpowering.
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