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5 from 1 vote

Persimmon Margarita

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.
Prep Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: Mexican
Servings: 1
Calories: 168kcal


  • 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.


Feel free to use pumpkin pie spice instead of cinnamon for the sugar rim.


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