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Tuesday, December 25, 2012

Spiced Persimmon-Bourbon Fizz {a boozy, boozy Christmas}

I hope you're kicked back enjoying your gifts with friends, family, good food, and a glass full of a warming beverage.  Hopefully a cocktail.  You know, if you have nothing to do but enjoy the day anyway, why not!?

If you want something that packs a punch so big you won't need those slippers to warm your toes... so warm and spicy and inviting that you won't need those Christmas decorations... and so filled with bourbon that all the bent boxes and torn-up wrapping paper in the world won't bother you.
Plus, there's persimmons in there.  Bourbon, persimmons, and lots of cozy warming spices like nutmeg, cinnamon, star anise, ginger, and allspice.  Curl up next to the twinkling tree.  Something new and shiny in one hand.  This cocktail in the other.  Enjoy your day!

Spiced Persimmon-Bourbon Fizz

by Heather Schmitt-González
Prep Time: 30-40 minutes (to make the per
Cook Time: 30-40 minutes
Keywords: beverage alcohol persimmons Christmas New Year American winter

Ingredients (1 large or 2 small cocktails)
    for the cocktail
    • 3 oz. bourbon
    • 2 oz. spiced persimmon puree
    • 1 oz. lemon juice
    • ginger ale
    to garnish
    • cinnamon stick
    • freshly grated nutmeg
    • thin slice of persimmon (peel off)
    for the spiced persimmon puree
    • 2 c. water
    • ¾ c. brown sugar
    • 3 fuyu persimmons, roughly chopped
    • 1" piece of cinnamon stick
    • 1 whole star anise
    • big pinch freshly ground nutmeg
    • big pinch ground ginger
    • pinch ground cardamom
    • pinch ground allspice
    • ¼ tsp. vanilla bean paste
    Combine bourbon, spiced persimmon puree, and lemon juice in a cocktail shaker with ice to fill. Shake well and strain into a glass, leaving at least a half an inch of head room. Top off with ginger ale. Garnish with a grating of fresh nutmeg, a thin slice of persimmon, and a cinnamon stick, if desired.

    to make the Spiced Persimmon Puree (yield: ~1⅔ c.):
    Combine the water and the brown in a medium pan over medium heat until sugar is dissolved. Add the persimmon, cinnamon stick, and the ground spices. Bring to a boil, then reduce to a low bubble and allow to cook until persimmons are soft and water has reduced, ~30-40 minutes.

    Remove cinnamon stick and star anise. Pour into the jar of a blender, and carefully (it's hot!) puree until smooth. Set a strainer over a bowl and push the puree through, discarding solids. Depending on the size of the holes in your strainer, you will have more or less "pulp". Stir in vanilla bean paste.

    Transfer puree to a jar, and store in the refrigerator.

    The brown sugar in the persimmon puree lends a brown color to the drink, but it also lends a nice, molasses-like flavor to the puree. If you prefer it look more orange, use granulated sugar in its place.

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