Next Post
The HBH Studio Barn: Kitchen and Downstairs Bath Plans.
This post may contain affiliate links, please see our privacy policy for details.
This Spiced Persimmon Bourbon Old Fashioned feels very fitting for the first Cocktail Saturday of November.
It’s the perfect warming drink for the cold fall and winter nights ahead. Ideal for cozying up with next to a roaring fire while the cold winds blow outside.
I know persimmon’s are not the most popular autumn fruit out there, but I personally love them. The second I finally see them in the grocery store, come late October, I always buy a giant box full.
It’s funny because the first time I ever tried a persimmon, I tried a very under ripe Hachiya persimmon and literally thought I was having an allergic reaction. It was horrible, made my throat so dry, and left an awful taste in my mouth. I didn’t understand why anyone would ever eat a persimmon willingly. At first I thought maybe it was just a bad one and I needed to give it another try, so I continually kept trying, until I decided that the persimmon was a fruit that was just not for me. But then I did some reading and realized that Hachiya Persimmons can only be eaten when they are extremely ripe, super soft, and almost mushy. This is when they are sweetest…and actually edible.
Oops.
Anyway, long story short, I don’t ever buy Hachiya Persimmons. Instead, I go for the much more forgiving Fuyu variety persimmon, which is extra sweet and extra delicious. They’re similar to an apple in the way that they are ripe when firm and have a little crunch to them. I love adding them raw to salads, see this salad and this salad. But this time, I decided I wanted to experiment with a persimmon cocktail, which I thought would be perfect for the fall.
Enter this spiced persimmon old fashioned.
Made with a spiced maple persimmon puree, bourbon, sweet clementine juice, and a couple of dashes of bitters, the persimmon puree makes enough for about four cocktails. If you’d like to make this as a pitcher style drink for Thanksgiving, just quadruple the amounts for the old fashioned.
Top each glass off with some sparkling water (or ginger beer…that would delicious) and your Saturday night cocktail is complete.
PS. aside from the drink’s delicious taste, I also love it’s pretty orange hue. So festive for this time of year…I know, I am seriously just so cheesy, but I love holiday everything!
Spiced Persimmon Bourbon Old Fashioned
Servings: 1 drink
Calories Per Serving: 714 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Spice Maple Persimmon Puree
- 2 ripe fuyu persimmons, chopped
- 1/2 cup real maple syrup
- 1 cinnamon stick, plus more for serving
Old Fashioned
- 2 ounces bourbon
- 1 ounce lemon juice
- 1 juice from clementine
- 1 dash orange bitters
- 1-2 tablespoons persimmon puree
- sparkling water, for topping
- star anise, for serving (optional)
Instructions
Persimmon Puree
- 1. In a small pot, combine the persimmons, maple, 1/2 cup water, and 1 cinnamon stick. Set over medium heat and bring to a boil. Cook 5-8 minutes or until the persimmons are mushy and have released their juices. Remove from the heat. Remove the cinnamon stick and puree the mix. Let cool. The puree will keep for 1 week in the fridge.
Old Fashioned
- 1. In a cocktail shaker, combine the bourbon, lemon juice, clementine juice, orange bitters, and 1-2 tablespoons of the persimmon puree. Shake to combine.
2. Strain into a glass. If desired top with sparkling water. Garnish with cinnamon and star anise.
Happy Saturday! See you tomorrow for a new post on our Studio Barn series.
Great flavor but texture is not very good. Permission pulp has an odd effect of leaving a “coating” in your mouth. The drink leaves an annoying coating in your mouth.
Hi there,
Thanks for trying this recipe and sharing your feedback, sorry to hear it was not enjoyed! xx
This cocktail sounds delicious, but when you add juice to it, it is no longer an ‘old fashioned.’ An old fashioned is a classic style of cocktail(actually the base of the ancestral family of cocktail ratios consisting simply of spirit+bitters+sugar+water). This here is in the Sour family(spirit+sweetener+sour/citrus– also includes daiquiris, gimlets, and margaritas). My career success is based in these cocktail families. For more information, A Bar Above is a fantastic resource and offers this breakdown: https://abarabove.com/cocktail-families-the-top-6-types-of-cocktails-and-techniques-you-need-to-know-to-make-hundreds-of-drinks/