Garden Cocktails: Winter Collins
Persimmons always remind me of little, even more colorful pumpkins. Sometimes, after all of the leaves have dropped from the persimmon trees in Autumn, they look like ornaments hung on a tree. If they didn’t get mushy, I might want to make Jack-o’-Lanterns out of them, or candle holders. This is the season, and whether you like the flat, solid Fuyu or the pointy Hachiya, they each have their perfect use. The Fuyu doesn’t need to soften, its crunch and sweetness is a fine complement to fall salads, but I think the softer, more astringent Hachiya really works in this cocktail.
3 oz vodka; the finer, the better the cocktail
3 oz persimmon syrup (see below)
1 oz fresh Meyer lemon juice
Persimmon slice and lemon slice for garnish
Fill a cocktail shaker and two Old-Fashioned glasses with ice. Combine vodka, persimmon syrup and lemon juice in the shaker. Seal and shake, shake, shake for half a minute. Strain into the glasses and top off with fizzy water. Garnish with a lemon slice and a persimmon slice.
2 small semi-firm persimmons, chopped
¾ c sugar
¾ c water
3 2” strips lemon zest, NO PITH
¼ c lemon juice 2 star anise
Combine persimmons, sugar, water, lemon zest, lemon juice and star anise in a saucepan set over medium heat. Bring it to a boil, then reduce to a low simmer for 20 minutes. Remove zest and anise, puree and pour into a container with a lid. Chill before using.