Persimmon Margarita

Persimmon Margarita Persimmons are in the market and we are looking for ways to make the most of them during their short stay! This Persimmon Margarita is a autumnal twist on a classic that is simple to prepare. Persimmon and tequila are a delicious flavor combination accented with the cinnamon-salt on the rim.

Be certain to use ripe, fuyu persimmons for maximum flavor.

Persimmon Margarita Recipe
Recipe adapted from Imbibe Magazine
Yields one cocktail

1-3/4 ounces tequila reposado
2–3 fuyu persimmons
1/2 ounce simple syrup (instructions below)
1 ounce fresh lime juice
Cinnamon and salt for garnish

Make the simple syrup
Boil 1 cup of water and turn off the heat. Add 1 cup of sugar, stirring to dissolve. Allow to cool before use. Simple syrup can be stored in the fridge for a few weeks, and has all kinds of uses including sweetening coffee and tea.

Rim the cocktail glass
Spread a mixture of cinnamon and salt on a small plate. Wet the rim of a margarita glass with a slice of lime and dip the glass into the cinnamon-salt mixture to coat the edge.

Purée the persimmons
Slice the unpeeled persimmons, removing the leaves, and place them in a blender with a splash of simple syrup. Adjust for sweetness.

Mix the cocktail
Combine the tequila, 1-1/2 ounces of persimmon puree, and 1 ounce of fresh lime juice in a shaker. Shake with ice, strain into the rimmed glass, and serve.

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