Home » Bitters/Amaro » Persimmon Bourbon Cocktail

Persimmon Bourbon Cocktail

4.75 from 4 votes

This post may contain affiliate links. Read my disclosure policy.

Persimmon Bourbon Cocktail with dried persimmon chip as garnish
Persimmon Bourbon Cocktail

Persimmons, with their thick, sweet, juicy consistency, marry well with bourbon in this persimmon bourbon cocktail. Although it works equally well with a great rye whiskey, too. The baking spices, cinnamon, vanilla, and brown sugar in the whiskey tie in with the spiced, sweet pulp to mix up for the cocktails.

This week I’m determined to give you fall/Thanksgiving/holiday cocktails that don’t call for pumpkin. Today, persimmon. I’m used to persimmon pudding and bread, but I had a little extra leftover and looking at the gorgeous orange hue compelled me to create the cocktail.

(Post may contain affiliate links.)

Types of Persimmons

persimmons

The persimmon has been cultivated by farmers for over 2000 years in China. Known for it’s very bitter and astringent flavor when tasted unripe, biting into a persimmon can be a gamble unless you’re sure what kind of persimmon you have and whether it’s ripe.

Of the two main kinds available in the US, the Hachiya is the most prevalent – it’s bright orange and shaped like a large acorn. It’s very astringent until it’s ripe, but when fully ripe it’s mushy, tender, and sweet. The pulp can be eaten from the fruit like pudding with a spoon.

The Fuyu persimmon’s texture is more like that of an apple or Asian pear. It’s sweet, but crunchy. While it can be cooked into a syrup, for this cocktail, you’ll want to go for the Hachiya persimmon. I found the Fuyu cultivar more appropriate for salads or roasting.

How to Prepare the Sweetened Spiced Pulp

Persimmon Bourbon Cocktail pouring cocktail in tall glass from shaker tin
Persimmon Bourbon Cocktail

For this persimmon bourbon cocktail, you’ll want to get instructions on how to prepare Hachiya persimmons, or simply find some persimmon pulp. You can find it in specialty grocery stores and sometimes international stores. I found mine in the freezer section.

To make the puree/pulp for the cocktail, I combined equal amounts of sugar, persimmon pulp, the juice of one mandarin, 2 a star anise and two cinnamon sticks. I mixed them up, let them steep for a few hours then took out the spices.

Since it’s so thick, there’s no use trying to strain it. We’ll just use it as is with some whiskey and top off with a little cider. Store whatever you don’t use in a clean container in the fridge. Since it’s fresh and full of pulp, I’d try to consume it within a week to ten days.

How to Make the Persimmon Bourbon Cocktail

Persimmon Bourbon Cocktail pouring hard cider on top of cocktail with ice in a tall glass
Persimmon Bourbon Cocktail

Because we’re using pulp, we need to shake the cocktail to make sure everything gets very well-combined and the bright orange of the cocktail shines through.

After putting a barspoon of the sweetened, spiced pulp in the bottom of the shaker, add your whiskey, a little apple cider if you like your cocktail a little sweeter, your favorite fall bitters and ice. Shake briefly, then strain into a rocks glass with ice. Top with your favorite hard cider and garnish with a lovely, dried persimmon. Or a fan of fresh persimmon if you have it!

Persimmon’s silky texture almost reminds me of fig preserves in a cocktail, like this Fig and Pear Whisky Sour (LINK). But it doesn’t taste a sugary as a date or fig. Some people think it tastes like an apricot, or a mango, but the flavor is different. Because it’s so usually prepared with baking spices, I associate the taste of persimmons with those spices.

Other Fall- and Holiday-Inspired Cocktails for You to Try

Did you try it? I love getting unsolicited DRINK pics from you when you try out a cocktail. Send them along to me on social media. Join me on my social channels at @cocktail_contessa on Instagram and Cocktail Contessa on Facebook and use the hashtags #cocktailcontessa and #bourbonismycomfortfood.

Want more cocktail content? Subscribe to my weekly newsletter here and get a free ebook of my favorite cocktails I can’t stop making!

Recommended Bar Tools

You don’t need every slick, beautiful bar tool out there, but there are several I’ll recommend. (As an Amazon Associate I earn from qualifying purchases. However, that does not affect the cost of the items below.) My favorite pieces:

You probably already have these, but you may need them, too:

Persimmon Bourbon Cocktail with ice and dried persimmon chip garnish

Persimmon Bourbon Sipper

Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktailHeather Wibbels
Trade your pumpkin in for a bit of sweetened, spiced persimmon pulp for this gorgeous, fall-flavored cocktail that’s topped with a splash of your favorite hard apple cider.
4.75 from 4 votes
Course Drinks
Cuisine Bourbon Cocktail
Servings 1

Ingredients
  

  • 1 barspoon sweetened spiced persimmon pulp**
  • 1.5 oz bourbon or rye whiskey I preferred rye
  • 1 oz apple cider
  • 3 dashes gingerbread bitters
  • Top off with hard cider

Instructions
 

  • Add persimmon, whiskey, cider, and bitters to a shaking tin.Add ice and shake until very cold. Strain into a rocks glass with ice and topwith hard cider. Garnish and enjoy.

Notes

**Sweetened Spiced Persimmon Pulp
  • 1/3 cup persimmon pulp, fresh or thawed
  • 1/3 cup sugar (use white so the color stays vibrant)
  • 2 cinnamon sticks,
  • 1 star anise
  • Juice from 1 mandarin orange
Combine all ingredients in a small bowl and let combine and steep for at least 2 hours. Once the cinnamon and anise flavors are at your level of preference, take out the cinnamon sticks and star anise and discard (or wash off and use for another infusion, tincture, or garnish.) Store in a clean container in the fridge for 7-10 days.
Keyword apple cider, bourbon, chocolate whiskey, hard cider, persimmon, rye
Tried this recipe?Let us know how it was!
By on November 20th, 2020
Picture of Heather Wibbels, Cocktail Contessa, pouring a cocktail

About Heather Wibbels

Heather Wibbels is a whiskey enthusiast (Executive Bourbon Steward, no less) with a passion for cocktails. She loves researching and designing cocktails, drinking cocktails, and teaching cocktails. Mostly whiskey cocktails, given her Kentucky location

More posts by this author.

Leave a Comment

Recipe Rating