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.
I was looking through the search terms folks were using and happened to notice that among the more predictable terms, (“Absinthe!” Surprise, surprise!) that a couple days ago someone was searching for “Persimmon Puree Gin.” Well, that’s a bit obscure! Reminded me of an original cocktail I made last winter using Persimmon Puree.
Sorry to disappoint that it doesn’t have any Gin! However, a fine cocktail that I had nearly forgotten. The size could use a bit of tweaking, as it seems like that is about enough for two drinks! Still worth messing around with, if you’ve got the ingredients.
The persimmon puree gives it almost as much body as adding an egg and the spice of the pimento dram complements everything nicely.
*To make Persimmon Puree, simply use a very soft 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.