Wednesday, November 24, 2010

Persimmon Fizz


1 and 3/4 oz. Genever
1 1/2 oz. Persimmon puree
OPTIONAL:  Dash of Cinnamon Bitters
3/4 oz. Fresh Lemon Juice
3/4 oz. Egg Whites
In a shaker, shake vigorously for 30 seconds without ice
Add ice
Shake again for 20 seconds
Strain into a small, chilled highball glass (no ice)
Top with a splash of Seltzer Water
Garnish with an orange twist

*Persimmon Puree
4 Fuyu persimmons, chopped
1 fresh vanilla bean, split down the middle to open
2 tbsp. crystallized ginger, cut into small cubes
Pinch of nutmeg
1 cup sugar
3 cups water
Juice of 1/2 a lemon
In a medium-sized stock pot, melt sugar over medium to medium-high heat until amber/golden brown, stirring occasionally to avoid burning.  Remove from heat and pour water slowly down the sides of the pot.  Return to medium-high heat and cook until sugar is melted again, stirring occasionally.  Once completely melted again, add chopped persimmons, vanilla bean and crystallized ginger.  Cook on medium-low heat for about 2 hours, or until persimmons are completely soft and liquid is reduced by almost half.  Add pinch of nutmeg and stir in.  Remove from heat and cool. Once cooled, remove vanilla bean, scrape any remaining pulp from inside bean and put into mixture. Discard vanilla bean pod.  Pour lemon juice into mixture then puree all liquid and solids in a blender or food processor until finely pureed. Strain out solids and use liquid for the cocktail.

1 comment:

Anonymous said...

Thanks! That sounds really great. Can't wait to try it!