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Persimmon Margarita


By Muy Bueno Cookbook (Visit website)

(5.00/5 - 1 vote)



Whether you’re celebrating Halloween or Día de los Muertos this cocktail will help you celebrate in great spirits — they’re simply to die for!


Fall is here and the arrival of persimmons is worth celebrating. I did not even know about this fruit until a couple of years ago and boy I plan on making up for lost time. I know that there are numerous culinary applications for persimmons, but I prefer to drink them. This twist on a classic margarita is a great way to make the most of persimmon season, which is at its peak in November. The persimmon blends beautifully with tequila, and the cinnamon-sugar rim brings everything together seamlessly.




Ingredients



1 3/4 ounce tequila reposado


2?3 non-astringent persimmons, such as fuyu, peeled


1/2 ounce Agave Nectar or simple syrup (equal parts sugar and water, dissolved)


1 ounce lime juice, freshly-squeezed


Ice cubes


Cinnamon-sugar for glass rims


Lime wheel for garnish


Directions



On a salad plate, make a cinnamon and sugar mixture for the glass rim. Wet the rim of a margarita or martini glass with a lime wedge and dip it in the cinnamon and sugar mixture.




Puree persimmons (remove skin), in a blender or juicer. Add agave nectar or simple syrup to taste. In a shaker, combine the tequila, 2 ounces of persimmon puree and the lime juice. Shake the mixture with ice and strain into the cinnamon and sugar rimmed glass. Garnish with a lime wheel.


Photography by Jeanine Thurston








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