Why It Works
- Honey emphasizes persimmon’s delicate floral flavor.
- Warm fall spices like cinnamon, star anise, and cardamom complement bourbon’s woody vanilla notes.
Every fall, I look forward to the arrival of Fuyu persimmons, a sweet, delicate fruit that’s available for just a few months each year. Unlike Hachiya persimmons, which are incredibly bitter when unripe and can only be enjoyably eaten when they’re so soft they’re nearly bursting, Fuyu persimmons are edible once they’ve turned bright orange and have a slight give when touched. The fruit pairs especially well with warm spices like cinnamon, star anise, cloves, and cardamom, and its mellow sweetness makes it a great addition to cocktails.
I often turn the fruit into a spiced, honey-sweetened syrup that I keep refrigerated or frozen, which means I can easily incorporate it into a beverage whenever I want. I use the syrup in cocktails with vodka and citrus; as a fun, seasonal addition to an Aperol spritz; or added to a hot rum apple cider. It’s also delicious when paired with London Dry or Plymouth gin. My favorite way to use the syrup, however, is in an Old Fashioned, the classic cocktail of bourbon or rye whiskey, bitters, and sugar. It’s my go-to drink for cocktail parties; I often make a large batch of the beverage ahead of time and give it an autumnal flair by incorporating the spiced persimmon syrup.
Serious Eats / Amanda Suarez
2 Key Techniques for Making an Autumnal Persimmon Old-Fashioned
1. Use bourbon instead of rye whiskey. I like to use bourbon instead of rye whiskey, as bourbon’s softer, gentler flavor allows me to go heavier on the spices in a way that rye—which has a spicier flavor profile—would not allow for. While you can use any good quality bourbon, my favorite is Basil Hayden, as it has a round mouthfeel, isn’t excessively sweet, and has a mild aftertaste.
2. Simmer, mash, and strain the fruit. To make the syrup, all you have to do is mash the persimmons to release their juices, then simmer them with honey, water, a cinnamon stick, star anise, cardamom pods, and an orange or mandarin peel. This infuses the syrup with the persimmon’s flavor and warm notes from the spices. Strain and cool it, and it’s ready to use immediately, or you can save it for up to a week.
The recipe below makes a batch of six cocktails, but it’s easily doubled or halved, so you have options. And if you’d like to just make one drink, simply combine two and a half tablespoons of the persimmon syrup, two to three dashes of Angostura bitters, and two ounces bourbon in a mixing glass. Add several large ice cubes and stir rapidly with a bar spoon to chill. Strain into a rocks glass with fresh ice. However you serve it, it’s a great drink for Thanksgiving or any other fall holiday—or just to celebrate the autumn season itself.
This Seasonal Spin on the Old Fashioned Is My Favorite Fall Cocktail
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For the Persimmon Syrup:
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3 ripe Fuyu persimmons (1 pound; 454g), cut into 1/2-inch cubes
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1/2 cup (170g) honey
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3/4 cup (175ml) water
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One 2-inch cinnamon stick
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1 star anise
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2 cardamom pods
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One 2-inch piece orange or mandarin peel
For the Cocktail:
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1 cup (240ml) persimmon syrup (see above)
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1 1/2 cups (355ml) bourbon, such as Basil Hayden
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10 dashes Angostura bitters
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2 cups ice (1 pound; 454g), plus more for serving
To Serve (Optional):
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1 ripe Fuyu persimmon, thinly sliced
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Six 2-inch piece orange peels
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Cocktail cherries, such as Luxardo
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For the Syrup: In a small saucepan, use a potato masher to smash cubed persimmons until they soften slightly and release some juices, about 12 to 15 times. Add honey, water, cinnamon, star anise, cardamom, and orange or mandarin peel and bring to a simmer over medium-high heat, about 5 minutes. Reduce heat to medium-low and gently simmer, stirring occasionally, until syrup is slightly thickened and persimmons are partially broken down, about 10 minutes.
Serious Eats / Amanda Suarez
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Remove from heat. Using a fine-mesh sieve set in a small bowl, strain syrup, using a flexible spatula to press down on solids to extract any remaining liquid. Refrigerate, uncovered, until syrup is chilled, at least 1 hour.
Serious Eats / Amanda Suarez
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For the Batch Cocktail: In a medium bowl, whisk persimmon syrup, bourbon, and bitters to combine. Add ice and, using a large spatula or spoon, stir until half of the ice has dissolved, about 1 minute. Using a fine-mesh sieve, strain beverage mixture into a large pitcher. Serve immediately or refrigerate, covered, for up to 2 days.
Serious Eats / Amanda Suarez
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To Serve: Stir batched alcohol mix well to combine. Fill each rocks glass with ice (preferably 1 large ice cube) and 4 ounces (about 1/2 cup) batched alcohol mix. Garnish each glass with 1 persimmon slice, an orange peel, and cherry, if desired.
Serious Eats / Amanda Suarez
Special Equipment
Potato masher, fine-mesh sieve, large pitcher, rocks glasses
Notes
This recipe can easily be doubled or halved. The syrup can also be used to moisten a cake and as a flavoring for sparkling water, tea, or coffee.
If you pick the spices out of the cooked persimmons after you’ve strained the syrup, you’ll be left with a delicious mash with a chunky applesauce-like texture that can be eaten alone or as a dessert topping.
Stirring the cocktail with ice is an important step even if serving it later, as it adds water to the cocktail, which makes it more palatable and less strong.
A standard old fashioned contains 2 1/2 ounces of bourbon. This version has 2 ounces per cocktail. If you prefer a stronger cocktail, you can increase bourbon from 1 1/2 cups (12 fluid ounces) to 2 cups (16 fluid ounces).
Make-Ahead and Storage
Once cooled, the persimmon syrup can be refrigerated in an airtight container for up to 1 week.
The batched cocktail can be made ahead (though step 3) and refrigerated for up to 2 days. Stir well before serving.
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