One of our favorite things about Fall is when the persimmons come into season, because, when they arrive here in California, it’s a full-on windfall of persimmons. And one of our favorite drinks to make is this Persimmon Old Fashioned Cocktail Recipe.
What Types Of Persimmons Are There?
Here in the Golden State, we have both major types of persimmons – the squat Fuyu and the teardrop-shaped Hachiya.
The Fuyu stays firm and is best used like an apple (so places where you want the crunch). The Hachiya gets really soft as it ripens which makes it ideal for persimmon puree. So, while the Fuyu is a perfect pairing in salads, we turn to the Hachiya anytime we want persimmon purée like in persimmon desserts or this Spiced Persimmon Old Fashioned Cocktail Recipe.
Spiced Persimmon Old Fashioned Cocktail Tips
Speaking of, our latest cocktail creation is a Spiced Persimmon Old Fashioned cocktail: it’s a slightly sweet and very autumnal twist on an Old Fashioned Cocktail.
If you haven’t mastered the classic Old Fashioned Cocktail, don’t sweat as we have thoughts. Head here for our top Old Fashioned Cocktail tips.
But, let’s be real, we made it as a sort of a holiday life preserver — so that no matter the family drama, 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.
Go stock up on all your bar essentials then share your creation with us by tagging @saltandwind and #swsociety on social!
Spiced Persimmon Old Fashioned Cocktail Recipe
Ingredients
- 1/2 medium very ripe Hachiya persimmons seeded, ends trimmed and discarded, pulp scooped out
- 1/8 mandarin oranges
- 2 teaspoons Pure maple syrup
- Ice
- 2 ounces rye or whiskey
- 4 dashes orange bitters
- 1 (3 inch) cinnamon stick for garnish
Instructions
- Muddle The Persimmon: 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.
- Mix The Old Fashioned: 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.
