Persimmon Old Fashioned
I never expected so much interest in the cocktail recipe when I posted this photo on Instagram but I guess it makes sense. Chicago has gone full Chiberia in the last couple of weeks and there's nothing that warms up your insides like a glass of hard booze.
I love persimmons and I love cocktails but some winter cocktail recipes are a little much. I'm sure this cocktail would taste better if you made a syrup with the cinnamon and star anise (and you're welcome to do just that) but I like to get a taste of the season with more or less the same process of a classic old fashioned.
Persimmon Old Fashioned Recipe
Makes 1 cocktail
- One slice of very ripe persimmon, peeled.
- 1 teaspoon of light brown or brown sugar
- Dashes of Angostura bitters, to taste
- 1 teaspoon tart orange juice like satsuma or lemon juice
- 1.5 oz whiskey or rye
- Giant ice cubes
- Peel a very ripe persimmon with a paring knife and slice it crosswise to reveal a star shape in the center.
- Place one slice in the bottom of a mixing glass and place the mound of brown sugar on top.
- Drop the bitters onto the sugar--we like to use just enough to moisten all the sugar.
- Muddle the persimmon slice, sugar, and bitters until all the sugar is dissolved. Take your time.
- Add the orange juice, whiskey (we used Koval), and one giant ice cube. Stir for 1-2 minutes to melt the ice slightly.
- Place a fine mesh cocktail sieve over a rocks glass with a fresh ice cube and strain the mixture into the glass.*
- Garnish with a cinnamon stick and a dried star anise.
* I'm not so fussy as to strain our regular old fashioneds but persimmon has a viscous texture and the pulp detracts from the taste of the cocktail.