Whether you’re celebrating Halloween or Día de los Muertos this cocktail will help you celebrate in great spirits — they’re simply to die for!
Fall is here and the arrival of persimmons is worth celebrating. I did not even know about this fruit until a couple of years ago and boy I plan on making up for lost time. I know that there are numerous culinary applications for persimmons, but I prefer to drink them. This twist on a classic margarita is a great way to make the most of persimmon season, which is at its peak in November. The persimmon blends beautifully with tequila, and the cinnamon-sugar rim brings everything together seamlessly.
- 1 3/4 ounce tequila reposado
- 2 to 3 non-astringent persimmons, such as fuyu, peeled
- 1/2 ounce Agave Nectar or simple syrup, equal parts sugar and water, dissolved
- 1 ounce lime juice, freshly-squeezed
- Ice cubes
- Cinnamon-sugar for glass rims
- Lime wheel for garnish
- On a salad plate, make a cinnamon and sugar mixture for the glass rim. Wet the rim of a margarita or martini glass with a lime wedge and dip it in the cinnamon and sugar mixture.
- Puree persimmons (remove skin), in a blender or juicer. Add agave nectar or simple syrup to taste. In a shaker, combine the tequila, 2 ounces of persimmon puree and the lime juice. Shake the mixture with ice and strain into the cinnamon and sugar rimmed glass. Garnish with a lime wheel.