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.