This is the perfect time of year to cozy up with a warm cup of fresh, local cider. Here we are incorporating a quick and easy spiced simple syrup, which you can also use in a winter fruit salad, sangria, or cranberry sauce. Its delicious on its own, or you can add a drop of Bourbon for a seasonal adult beverage perfect for entertaining.
Persimmons are a unique, somewhat mysterious fruit to many. They come into season mid-fall and last through mid-winter, typically October-December each year. They look similar to a tomato, but taste like a papaya, have a stiff texture, and a die-hard cult following. Here we've utilized the tasty fruit in a classic cocktail that even the pickiest eaters can't help but try.
1½ parts Bourbon
1 part Persimmon Puree / recipe to follow
1 part fresh Sour Mix
Sparking Water / to top
Edible Marigolds / as garnish
for the Persimmon Puree:
3-4 large Persimmons / stems removed / quartered
¼ C Sugar
Water / as needed
For the Persimmon Puree:
In a blender, combine persimmons and sugar, adding water to thin to desired consistency.
For the Persimmon Sour:
Shake the bourbon, persimmon, and sour mix in a shaker filled with ice, then pour over ice and top with sparkling water. Stir, then garnish with edible marigolds.
You might be asking yourself, "what on earth is a Kir?". Trust us, it's not a typo. A Kir is a classic French wine cocktail that dates back to the mid twentieth century. The original recipe calls for white wine and crème de casis, which evolved into the Kir Royale, made with champagne. Our recipe is a holiday-themed take on the Kir Royale, which is as refreshing as it is stunning. Serve this as an aperitif at your next gathering this social season.