Spiced Persimmon Margarita

GLASSWARE: THRIFTED

Persimmons are in season and you should be making all of the fruit purees that you heart desires (bc I can’t get enough of it) anywho this spiced persimmon marg is perfect for turkey day!!

Ingredients:

  • 1¼ oz spiced persimmon purée (recipe below)

  • ¾ oz thyme syrup

  • 1 oz lime juice

  • 1 oz cointreau (or triple sec)

  • 2 oz tequila reposado

  • garnish: cinnamon sugar rim + thyme sprig

Directions:

Rim the side of a rocks glass with cinnamon sugar and place in the freezer while you build your cocktail. Combine purée, syrup, lime juice, cointreau, and tequila into a cocktail shaker with ice and shake until chilled. Double strain into prepared glass and garnish with a thyme sprig.

SPICED PERSIMMON PURÉE

  • 2 (very, very ripe) persimmons

  • 1 strip orange zest

  • 1 tbsp brown sugar

  • 3 cloves

  • 1 cinnamon stick

  • 1 cup water

Cut persimmons in half and scoop out the flesh into a medium sauce pan. Add strip of orange zest, brown sugar, cloves, cinnamon stick, and ½ cup of water. Bring to a simmer, reduce the heat, and allow mixture to slightly thicken. Remove from heat (allow it to cool a bit), add it to a blender, and add the remaining ½ cup of water. Should last up to 3 days in the fridge!

THYME SYRUP

  • ½ cup water

  • ½ cup cane sugar

  • 7-9 thyme sprigs (don’t be shy!)

Combine sugar, water, and sprigs into a medium sauce pan and bring to a simmer. Once sugar is dissolved, remove from heat and let the flavors steep while the syrup cools completely. Strain out the sprigs and transfer syrup into an airtight container. Should last up to 3 weeks in the fridge!

PSST! THIS IS THE STUFF I USED:

autumn, tequila, homemade syrups, puréeEvieComment