This Persimmon Ginger Mule is a cocktail delight! The persimmon and ginger syrup has perfectly balanced flavors with the addition of cinnamon.
This cocktail is a take on the classic Moscow Mule. I thought ginger would taste good with the mellow sweet flavors of the persimmon. I can drink plenty of these spritzy refreshing cocktails very easily! They are perfect for any holiday function or any time of the year for that matter!
Fun fact! Persimmons are not popularly considered to be berries, but in terms of botanical morphology, the fruit is, in fact, a berry.
Persimmon Ginger Mule - CaliZona
Makes 1 Cocktail
Ingredients
- 2 oz (1/4 cup) Hangar Mandarin Vodka or a Dry White Wine
- 2 oz (1/4 cup) Persimmon Ginger Syrup
- 1/4 oz (1 1/2 teaspoons) Fresh Lemon Juice
- 2 oz (1/4 cup) Sparkling Soda Water
- 1 Slice Fresh Fuyu Persimmon
- Cinnamon Stick - optional
- Persimmon Ginger Puree: Makes approx. 8oz.
- 3/4 Cup Purified Water
- 1/2 Cup Pure Maple Syrup or Organic Raw Sugar
- 2 Fuyu Persimmons - peeled & chopped
- 1 Tablespoon Fresh Ginger - peeled & diced
- 1 Vanilla Bean ~ cut down the middle
- 1/2 Teaspoon Ground Cinnamon
Garnish options
- Fresh Sliced Persimmon
- Cinnamon Stick
Instructions
Persimmon Ginger Puree
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In a small saucepan on medium heat, add purified water and maple syrup. If using sugar, once it is hot add the sugar, stir until sugar is completely dissolved.
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Turn heat to low, add the persimmon, ginger, vanilla bean and cinnamon.
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Cover and cook for 45 minutes or until persimmons are mushy.
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Set aside and cool.
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Using fine mesh strainer strain out the solids reserving the syrup.
Cocktail
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In a mule mug or glass of your choice, add ice, vodka, persimmon puree, lemon juice and top with soda water.
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Garnish and serve.
Profile - Sweet/Slighty Spicy
Glass - Mule Mug/Old Fashioned
Garnish - Lemon Wheel/Persimmon Wheel
