TOOLS
Ingredients (Spice Maple Persimmon Puree)
- 2 ripe fuyu persimmons, chopped
- 1/2 cup real maple syrup
- 1 cinnamon stick, plus more for serving
Ingredients (Old Fashioned)
- 2 ounces bourbon
- 1 ounce freshly squeezed lemon juice
- 1 ounce freshly squeezed clementine juice
- 1 dash orange bitters
- Sparkling water, for topping
Direction (Persimmon Puree)
- In a small pot, combine the persimmons, maple, ½ cup water, and 1 cinnamon stick. Set over medium heat and bring to a boil.
- Cook 5-8 minutes or until the persimmons are mushy and have released their juices.
- Remove from the heat. Remove the cinnamon stick and puree the mix. Let cool. The puree will keep for 1 week in the fridge.
Direction (Old Fashioned)
- In the cocktail shaker, combine the bourbon, lemon juice, clementine juice, orange bitters, 1-2 tablespoons of the persimmon puree, and ice.
- Shake vigorously for 10-15 seconds to combine ingredients
- Strain into a coupe cocktail glass. If desired, top with sparkling water.
Garnish
- Cinnamon stick
- Star anise
