Persimmon Sour

By Kathy_Hester

When in season, the persimmon yields a tangy, sweet flavor that gin loves to flow through. Because persimmon is a fibrous fruit full of pectin, it will continually absorb the oils of the rosemary with each revolution of the rosemary as you stir. Recipe and text from The Best Craft Cocktails & Bartending with Flair by Jeremy LeBlanc and Christine Dionese (Get the book here: http://www.amazon.com/Best-Craft-Cocktails-Bartending-Flair/dp/1624140270/ref=zg_mw_tab_pd_bsnr_2)

Ingredients

• 2 fuyu persimmons
• 1/2 oz/15 ml cardamom-clove syrup (we like Royal Rose for this recipe)
• Ice
• 2 oz/60 ml Hendrick’s Gin
• 1 oz/30 ml freshly squeezed Meyer lemon juice
• 1 Meyer lemon wedge for garnish
• 1 sprig of rosemary for garnish

Preparation

Step 1

In a Tin Play tin, muddle persimmon with cardamom-clove syrup until a thick puree remains. Muddle with love slowly so as not to bruise your fleshy fruit. Next add 20 pieces of ice (or 1 scoop of a 16-ounce/475-milliliter shaker), gin, juice and vigorously shake for a count of 45. Garnish with a slice of lemon and rosemary sprig.