Golden Gate Persimmon Cocktail

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Drink of the Week

PersimmonPersimmon is one of my favorite fall fruits. It looks like autumn to me more than apples or turning leaves. So here’s a recipe for enjoying this unusual yet simple fruit in a cocktail. Courtesy of Square One Vodka, credit to Allison Evanow. (Beautiful photo from Food Librarian, who loves persimmon as much as I do and shares some other recipes.)

Ingredients

  • 2 oz Square One organic vodka
  • 2 oz persimmon purée

Instructions

Place vodka and purée in a shaker with crushed ice. Shake vigorously for 30 seconds. Strain into chilled cocktail glass.

*Persimmon purée

Ingredients:
4 Fuyu persimmons, chopped
1 fresh vanilla bean, split down the middle to open
2 tbsp. crystallized ginger, cut into small cubes
Pinch of nutmeg
¾ cup sugar
3 cups water
Juice of 1 lemon

Instructions:
In a medium-sized stock pot, melt sugar over medium to medium-high heat until amber/golden brown, stirring occasionally to avoid burning. Remove from heat and pour water slowly down the sides of the pot. Return to medium-high heat and cook until sugar is melted again, stirring occasionally. Once completely melted again, add chopped persimmons, vanilla bean and crystallized ginger. Cook on medium-low heat for about 2 hours, or until persimmons are completely soft and liquid is reduced by almost half. Add pinch of nutmeg and stir in. Remove from heat and cool. Once cooled, remove vanilla bean, scrape any remaining pulp from inside bean and put into mixture. Discard vanilla bean pod. Pour lemon juice into mixture then puree all liquid and solids in a blender or food processor until finely pureed. Strain out solids and use liquid for the cocktail.

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  • Slgill

    Just made this cocktail because someone gave me persimmons and vodka…. Wow! it took all day, but it tastes just like fall. I shared it with a girlfriend who couldn’t wait to get her hands on some persimmons. A big hit! It definitely tastes best when you strain the puree through a cheesecloth, I tried to cheat and not strain it, but it was the texture of baby food.