Nole recently picked up some persimmons from Union Market and, naturally, I decided to turn them into cocktails. The results were good. Persimmons have a sweet, rich earthiness that’s really perfect for this season, and their flavors really shine once they’re cooked a bit. I came up with a few really delicious syrups that I talked about on my Instagram feed, but Nole wanted me to feature one of her favorites here today. I can’t say no to her. – Andrew
Illustration by Shauna Lynn for Oh So Beautiful Paper
2 oz Reposado Tequila
1 oz Lime Juice
1 oz Persimmon-Date Honey Syrup
1/2 oz Velvet Falernum
2 dashes Chocolate Mole Bitters
Combine everything with ice and shake well. Strain into a chilled cocktail glass and enjoy!
Persimmon-Date Honey Syrup
1 cup Honey
1 cup Water
1 Persimmon, Diced
1/2 cup Dates, Pitted and Diced
Combine everything in a sauce pan and simmer gently for 20 minutes. Remove from heat, cover, and let sit for another hour or so. Strain and bottle the syrup.
Those persimmons take a drink that I had previously only considered for summer and turn into a rich, dark, earthy winter cocktail. Fantastic.
Photo Credits: Nole Garey for Oh So Beautiful Paper