Apple and Persimmon Kicker
Discover how apple and persimmon pair together in this easy cocktail recipe perfect for fall entertaining and holiday gatherings.
Servings: 1
Ingredients
ingredients for the cocktail
- 2 1/2 ounces apple cider
- 1- ounce apple liqueur
- 1 tsp persimmon simple syrup recipe below
- 1.5 oz apple-flavored vodka
- Juice of half a lemon
- Granny Smith apple wedges
- lemon slice
- ice cubes
Persimmon Simple Syrup Ingredients:
- 1 persimmon
- 2 cups of water
- 2 cups of sugar
- 1 cinnamon stick or star anise
- sprinkle of cinnamon
Instructions
directions on how to make the cocktail
- Add apple cider, apple liqueur, simple persimmon syrup, apple-flavored vodka, juice ohalf a lemon, and ice into a Martini shaker and shake it (10-15 seconds), but don't break it!
- Strain into a chilled glass with fresh ice cubes.
- Garnish with Granny Smith apple wedges and lemon slices.
Directions for Persimmon Simple Syrup
- Prep. You will need the following tools. A small bowl, measuring spoons, a large soup spoon, a saucepan, and a fine mesh strainer.
- Over a small bowl to catch any juice from the persimmon, cut and remove the top third of the fruit. Carefully insert the soup spoon between the outer skin and the ripe fruit, then scoop the fruit into the bowl. Scrape out all the fruit and juice, and don't worry about the seeds because you'll strain the syrup at the end.
- In a medium saucepan, bring 2 cups of water to a boil, add 2 cups of sugar, and stir until the sugar dissolves.
- Reduce heat to low and stir in spices and persimmon. Break up the fruit to release more juices and simmer for 15 minutes; strain into a large measuring cup.
- Transfer into a Mason jar with lid and refrigerate until cool. Make this a day or more ahead of time.
Notes
Simple Syrup Directions:
Ingredients:
- 1 persimmon
- 2 cups of water
- 2 cups of sugar
- 1 cinnamon stick or star anise
- sprinkle of cinnamon
- sprinkle of cardamom
- Over a small bowl to catch any juice from the persimmon, cut and remove the top third of the fruit. Carefully insert the soup spoon between the outer skin and the ripe fruit, then scoop the fruit into the bowl. Scrape out all the fruit and juice, and don't worry about the seeds because you'll strain the syrup at the end.
- In a medium saucepan, bring 2 cups of water to a boil, add 2 cups of sugar, and stir until the sugar dissolves.
- 2. Reduce heat to low and stir in spices and persimmon. Break up the fruit to release more juices and simmer for 15 minutes; strain into a large measuring cup.
- Transfer into a Mason jar with lid and refrigerate until cool. Make this a day or more ahead of time.