This is for Tiare who was asking me how to tell “ripe” Hachiya Persimmons…
Unripe Persimmon, yellowish and firm.
Leave them out on the counter until they turn deeper orange and are soft to the touch:
It’s like nature’s pudding. Soft and sweet.
And while I’m at it, I might as well pimp one of my original cocktails which feature them as an ingredient…
Winter In California
2 oz Germain-Robin Fine Alambic Brandy
3/4 oz Hachiya Persimmon Puree*
Juice 1 Satsuma Mandarin
1/2 oz Orgeat
1/4 oz Pimento Dram
Shake in an iced cocktail shaker to chill. Strain into cocktail glass.
*To make Persimmon Puree, simply use a very soft Hachiya persimmon, wash, take the leaves off of the bottom, cut in quarters, (check for seeds and remove if you find them,) drop in a blender, and buzz until pureed. If you let Fuyu persimmons hang around until they are soft they can also be used.
2 Dashes Angostura Bitters.
1 Dash Syrup. (1/3 tsp Mesquite Gum Syrup)
1/2 Brandy. (1 1/2 oz Cerbois VSOP Armangac)
1/2 Italian Vermouth. (1 1/2 oz Vya Sweet Vermouth)
Shake well and strain into cocktail glass. (Rose Geranium Flowers.)
Sorry to go all “Farmers’ Market” and flowery on you. I’ve been experimenting with taking pictures outside and this picture just wasn’t working without anything else for garnish. The clusters of Geranium flowers caught my eye. They look cool, but don’t really smell or taste like anything.
It seems to me that the Brandy Manhattan has been covered at least a few times before in the Savoy Cocktail Book. I guess they are fond of them at Harvard. For what it is worth, I found the Vya Sweet Vermouth, Bitters, and Brandy in the Harvard a much better combination than the Vya, Absinthe, Mint, and Gin in the Harry’s Cocktail. It is quite an enjoyable cocktail.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.