I don’t know about you, dear reader, but I have a weird thing with persimmons. I’ve been taught to eat them when they’re crunchy. But I never do that. By the time I get around to it, they’ve gone soft. Well, softer than soft. What’s the word for it? Gross, that’s the word.
There is a happy medium, though. The perfect fall fruit, persimmons are sturdy and willing to unlock their secrets if you keep an eye on them. Patrick Reynolds, who by now should be a familiar face in this column, likes them too, and so has made up a nice little fall cocktail for you, based on his love of coming home to a warm house filled with family, friends and the smells of the kitchen.
Mr. Reynolds, premiering the drink at his Farmer’s Market cocktails at the Wildcat, mixes Sailor Jerry rum with soft persimmons, a cinnamon-and-clove simple syrup, lemon juice and a tiny bit of apple cider vinegar. (Yes, you can add vinegar to drinks.) But keep a hard persimmon around, as you’ll want one to add a decorative slice to the finished drink. As you might be reading this on Thanksgiving, consider making some up for friends and family. And cheers to you all.
PERSIMMON TO COME ABOARD
1 ounce cinnamon-and-clove simple syrup (see recipe)
1 ounce lemon juice
2 ounces Sailor Jerry rum V ripe persimmon
Splash apple cider vinegar
Mix all ingredients together with ice and pour into lowball glass. Garnish with thin wheel of crispy persimmon.
Yield: 1 drink
CINNAMON-AND-CLOVE SIMPLE SYRUP
2 cinnamon sticks
1 cup water
1 cup sugar
Bring cinnamon sticks and cloves to boil in water. Simmer for at least 2 minutes. Remove cinnamon and cloves, then add sugar. Dissolve and cool.