Happy New Year, y’all! *fireworks, drinks, cheers, etc.*
Now that we’ve got that out of the way, I’m sharing a total kitchen experiment turned amazingness with you. I was given a few persimmons that a friend is lucky enough to have grow in their back yard here in Nashville. What else would I do with some fruit than add some sugar and booze and call it a day, right? Right.
I’m mixing up these peculiar tree candies with my favorite spirit and a bit o’ fizz.
This recipe uses a favorite bartender technique, the dry shake, to get that smooth, velvety foam on top. Egg white sounds a bit odd in a cocktail for some. But it ends up working beautifully. Like Martha Stewart and Snoop Dog together on a Roast. Our Amaretto Southern used the same trick.
The sweet, honey-like flavor profile of the cute little persimmons balances the floral bite of the gin. This is a great drink, even for the non gin-crazed person on your friends list. It’s smooth, sweet, has a bit of a kick and holds the secret winter weapon of the persimmon syrup on the highest winner’s podium. Good stuff, y’all!
- 3 ounces gin (I used Hendrick's Gin - great floral taste)
- ¾ ounce persimmon simple syrup (recipe below)
- 1 egg white (may use pasteurized, if desired)
- ½ teaspoon lemon juice, fresh
- ice, to shake
- ginger beer, to top (I prefer Bundaberg)
- orange bitters, to finish
- persimmon and star anise, to finish
- 1 cup sugar
- 1 cup water
- 1 persimmon, sliced
- Boil all ingredients for 4-5 minutes
- Remove to cool and strain completely.
- Combine gin, simple syrup, egg white, lemon juice in a cocktail shaker.
- Shake, shake, shake for 30 seconds. Shake it hard.
- Add ice to fill half of shaker and shake for an additional minute vigorously.
- Pour to a glass with star anise and sliced persimmon.
- Finish with a splash of ginger beer (or ginger ale) and a few shakes of bitters.
- Enjoy! - Find more on SouthernFATTTY.com.