This persimmon old fashioned cocktail is a tasty winter libation. Made with a sweet persimmon puree, rye and just a touch of seltzer. So easy to make and drink!
This post is sponsored by Truvia. As always all opinions and nonsensical rambling are 100% my own.
I’m not really sure why but persimmons always scared me. What would they taste like? Would they be tasty? Would I buy it and then end up hating it? All this worry coming from a girl who when a chef asks the question “how adventurous are you?” responds with “lay it on me.” Luckily I have Gina in my life and she pretty much told me stop being a weirdo and buy the damn persimmon and give it a try.
Well long story short I bought the persimmon, I tried the persimmon, I ate the persimmon and I drank the persimmon. It was fabulous and I’m happy to report I’ll be buying more in the future. Especially if I get to turn them into persimmon old fashioned cocktails.
My husband and I own a lot of bourbon. More bourbon than 2 people should probably ever own. We jokingly call our spare closet our “store room” for our bourbon. Basically we don’t have children so instead we have cats and bourbon. Maybe next year we should put them both on our Christmas cards so people get the hint that we are not making babies and instead becoming crazy bourbon drinking cat people.
For this drink I made a simple puree of ripe persimmon, a little water and just a touch of Truvia brown sugar blend. You do not need to add a lot of sweetener because you still get some added sweetness from the persimmon and old fashioned cocktails aren’t supposed to be overly sweet. However, if you like a sweeter cocktail go on with your bad self and add more sweetness.
I’m never going to tell you how to live your life. Especially when booze in involved.
Persimmon Old Fashioned
This persimmon old fashioned cocktail is a tasty winter libation. Made with a sweet persimmon puree, rye and just a touch of seltzer. So easy to make!
Yield: 1-1/2 cup puree and multiple drinks
Prep Time: 10 minutes
Total Time: 10 minutes
For persimmon puree:
- 2 ripe fuyu persimmons, tops removed and quartered
- 1/2 cup water, more may be needed
- 1 -2 teaspoons Truvia brown sugar blend
- 2 ounces rye or bourbon
- 2 tablespoons persimmon puree
- 3-4 shakes orange or aromatic bitters
- Seltzer water
- Rosemary or cranberries for garnish, optional
For persimmon puree:
Add persimmons, water and Truvia brown sugar blend to a blender or food processor. Blend until smooth. If the mixture is too thick simply thin out with more water until desired consistency has been met. You're looking for the puree to be smooth and just slightly thick. If you want the mixture sweeter add more Truvia.
Should make around 1-1/2 cups but will depends on persimmon size and amount of water added.
Fill a short cocktail glass with ice. Add in 2 tablespoons persimmon puree and remaining ingredients. Give a gentle stir to combine. Garnish with rosemary and cranberries if desired. Totally optional but looks really pretty. If you want more fruit and sweetness simply add more puree.