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Persimmon Old Fashioned
If you'd like to recreate this scape at home, shop our  cocktail set . 

If you'd like to recreate this scape at home, shop our cocktail set

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


  1. Peel a very ripe persimmon with a paring knife and slice it crosswise to reveal a star shape in the center. 
  2. Place one slice in the bottom of a mixing glass and place the mound of brown sugar on top. 
  3. Drop the bitters onto the sugar--we like to use just enough to moisten all the sugar. 
  4. Muddle the persimmon slice, sugar, and bitters until all the sugar is dissolved. Take your time. 
  5. Add the orange juice, whiskey (we used Koval), and one giant ice cube. Stir for 1-2 minutes to melt the ice slightly. 
  6. Place a fine mesh cocktail sieve over a rocks glass with a fresh ice cube and strain the mixture into the glass.*
  7. 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.