Persimmon Margarita

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.

Persimmon Margarita

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  • 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.


Calories: 168kcal, Carbohydrates: 14g, Protein: 1g, Fat: 1g, Sodium: 2mg, Sugar: 10g, Vitamin C: 10mg

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Photography by Jeanine Thurston