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.
2 to 3non-astringent persimmons, such as fuyu, peeled
1/2ounceAgave Nectar or simple syrup, equal parts sugar and water, dissolved
1ouncelime juice, freshly-squeezed
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.