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Spiced Persimmon Bourbon Cocktail

For a cold-weather cocktail that’s warming, a little bit sweet, and pleasantly spicy, this bourbon-spiked blend does the trick. Best of all, the persimmons can be puréed ahead of time; for a larger batch, double the maple-spiced simple syrup recipe.

Makes 1

for the spiced maple simple syrup:

7 cloves

10 black peppercorns

1 cinnamon stick

½ cup maple syrup

½ cup water

for the persimmon purée:

3 ripe Fuyu persimmons

2 ounces lemon juice

½ cup water

for the cocktail:

1 ounce bourbon

½ ounce brandy

1½ ounces persimmon purée

1 ounce spiced maple simple

3 to 4 drops Angostura bitters

club soda, to finish

1. Using a mortar and pestle, roughly crush the cloves, peppercorn, and cinnamon stick.

2. In a small saucepan, combine the maple syrup and water together, bring to a boil, and stir the maple syrup so that it fully combines with the water.

3. Add the spices, turn off the stove, and cover to cool completely.

4. In a blender, purée the persimmons, lemon juice, and water together until smooth. Vigorously mash through a strainer. After straining, you will have about 1 cup of liquid.

5. To make the cocktail, combine the bourbon, brandy, persimmon purée, spiced maple syrup, and bitters in a cocktail shaker with ice. Cover and shake for about 15 seconds.

6. Strain the cocktail into a coupe glass. Top with a splash of club soda. Garnish with persimmon slice.

Recipe developed by Athena Calderone and Jenny Huang