Only in season for a short amount of time each year, persimmons are one of my favorite winter fruits. When perfectly ripe, I can’t resist enjoy them as a snack (or adding them to my cocktails). So, in an effort to preserve the life of these short lived fruits, I decided to try my hand at some persimmon infused scotch. Naturally, the next step was to create this persimmon scotch cocktail.
The persimmon infused scotch is fairly easy. Two ripe hachiya persimmons, one cinnamon stick and two cups blended scotch. Let it sit for a couple days, strain and you’re ready to go. This should make enough infused scotch for eight of these persimmon scotch cocktails. Double or triple the infusion as desired.
Next up is the cocktail. Basically it’s a play on a sour with egg white, honey syrup and lemon juice. The persimmon and cinnamon in the scotch come through nicely with the honey and lemon. Vanilla bitters might be a good addition to the drink as well if you have some on hand.
- 1 egg white
- 2 ounces persimmon infused scotch**
- ¾ ounce honey syrup
- ¾ ounce lemon juice
- Star anise pod for garnish
- Add all ingredients to a cocktail shaker except garnish and shake vigorously without ice.
- Open shaker, fill with ice and shake again.
- Double strain into a chilled coupe glass and garnish with a star anise pod.
- **To make the persimmon infused scotch, remove the top of two hachiya persimmons and cut into big pieces. Place in a pint size mason jar along with 1 cinnamon stick and fill with 2 cups blended scotch (I used Usquaebach Reserve). Let sit for 2 days and double strain into a glass jar or bottle and use as desired.
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