By Marcus Samuelsson | March 11, 2011

Photo: Koshyk

As persimmon season comes to close, take advantage of this delicious fruit last fruit. Astringent and floral, persimmon brings an exotic touch to winter cocktails.

For this recipe, look for fuyu persimmons, a less tannic variety than hachiya.

If you have any leftover persimmons, try making my smothered turkey legs with persimmon salad:

  • 1 oz vodka
  • 1 oz persimmon syrup, recipe follows
  • 1/2 oz lemon juice
  • 1/2 oz orange juice
  • sprig of mint, for garnish
Persimmon Syrup
  • 3 fuyu persimmons, chopped
  • 1/4 tsp vanilla extract
  • 1/8 tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 cups water
  • 3/4 cup sugar


To Make Persimmon Syrup:

In a medium pot, dissolve the sugar in the water over medium heat. Add the chopped persimmon, vanilla extract, cinnamon, and nutmeg and cook on low heat until the persimmons are soft and the water has reduced to a syrup. Puree the contents of the pot in a blender until completely smooth. Press the puree through a strainer. Discard the solids and conserve the persimmon syrup.

To Make Cocktail:

In a cocktail shaker, combine the vodka, persimmon syrup, lemon juice, and orange juice with enough ice to fill the shaker. Shake well and strain into a cocktail glass. Garnish with a sprig of mint.

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