After making the White Christmas Sangria with seasonal fruit including persimmons, my next mission was to make a persimmon cocktail. I didn’t really know what kind of cocktail I wanted or what spirits I was going to use, I just knew I wanted it to have persimmon in it. So, after a few experiments, I finally landed on this persimmon rum spritzer. And I have to say, I’m quite pleased with the results.
The two most common types of persimmons I see at the market are fuyu and hachiya. Fuyu persimmons are the smaller of the two and are best eaten when just a little bit soft. Hachiya persimmons, on the other hand, are larger and best when completely soft. It just so happened that I found a couple of the latter at Whole Foods that were soft, squishy and perfect for muddling in this persimmon rum spritzer.
I ended up using Cruzan Estate Diamond Light Rum as the base spirit. It’s smooth with flavors of vanilla, coconut and spice. And it’s absolutely wonderful in a Caipirissima, in case you were wondering.
As I was making my persimmon rum spritzer I had a last minute thought to add in some American Orange Liqueur from Leopold Bros. It’s made from curaçao and bergamot oranges along with cane sugar, Belgian candy sugar and agave nectar. It has a bright flavor with a dry finish and is not overly sweet. I used it before in the spiced cranberry sangria and that was absolutely fantastic. I love the finish with the candy sugar.
The only thing left for my persimmon rum spritzer was a squeeze of lime, a couple shakes and some sparkling mineral water. It had a beautiful bright orange color and the taste reminded me of an orange julius. Even my husband gave it two thumbs up and he doesn’t like persimmons. Although that might be because I had him try one that wasn’t ripe and his mouth ended up chalky and dry. Oops.
- ½ ripe hachiya persimmon
- ½ ounce fresh squeezed lime
- 1½ ounces Cruzan Estate Diamond White Rum
- 1 ounce Leopold Bros American Orange Liqueur
- Sparkling mineral water
- Add the persimmon and lime to a cocktail shaker and muddle. This will be very easy if your persimmon is perfectly ripe (soft and squishy).
- Add the rum and orange liqueur with ice.
- Shake and strain into an ice filled rocks glass.
- Top with sparkling mineral water.
- Repeat as needed until your persimmons are gone.
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