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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

  1. 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.
  2. Turn heat to low, add the persimmon, ginger, vanilla bean and cinnamon.
  3. Cover and cook for 45 minutes or until persimmons are mushy.
  4. Set aside and cool.
  5. Using fine mesh strainer strain out the solids reserving the syrup.

Cocktail

  1. In a mule mug or glass of your choice, add ice, vodka, persimmon puree, lemon juice and top with soda water.
  2. Garnish and serve.

Profile - Sweet/Slighty Spicy

Glass - Mule Mug/Old Fashioned

Garnish - Lemon Wheel/Persimmon Wheel