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the best persimmon cocktail

Thanksgiving Persimmon Cocktail


  • 2 oz White Rum
  • 0.25 oz Fresh Lemon Juice
  • .75 oz Aquafaba (chickpea brine)
  • 2 dashes Walnut Bitters
  • 2 heaping bar spoons Persimmon Jam (recipe below)
  • Splash Grapefruit La Croix
  • Fuyu Persimmon (for garnish)


  1. Add all ingredients, besides the La Croix soda and the Fuyu persimmon, in a cocktail shaker

  2. Dry shake without ice for 10 seconds. Then add ice and shake again for 15 to seconds

  3. Strain into a tall glass and add a splash of soda to create a thick foam

  4. Cut a Fuyu persimmon into wheels and use them for garnish. You can sprinkle them with sugar and caramelize them using a blowtorch prior to garnishing the cocktail. The caramelized persimmon wheel would be a great snack to go along with the cocktail :)

Recipe Notes

Persimmon Jam

Use Hachiya persimmons for the jam. Before you make the jam, make sure the fruit is soft and squishy as this is an indicator that the fruit is ripe. The mature fruit has a jellylike texture, and it almost looks like it's gone bad. It might not be very appealing to eat the fruit itself, but that shouldn’t stop you from making a delicious jas with the ripe persimmons pulp that is hiding under the bruised skin. If you buy persimmons that are not ready, the fastest way to ripen the would be to freeze them overnight and then defrost them.

  • 5-6 Hachiya Persimmons
  • 2 cups Sugar
  • 1 Orange
  • 1 Bar Spoon Corn Starch
  1. Wash the persimmons. Using a spoon scrape the inside of the fruit, discarding all skins. hachiya persimmon jam
  2. Peel a few orange (skin) strips using a vegetable peeler.
  3. Place the persimmon pulp in a blender and pulse until you get a smooth puree. persimmon pulpmaking persimmon puree
  4. In a deep cooking pot, add the persimmon puree, sugar, and 2-3 orange peel strips. Boil for about 15 minutes on medium heat. Stirring constantly, so your puree doesn't burn (or it will get an offputting burnt brown color.) making persimmon jamsugar into jampersimmon and orange peel jam
  5. In a small bowl, mix 5 ounces of water and cornstarch until the cornstarch is dissolved. Add the mixture to the persimmon puree and boil on medium heat for another 15 minutes, (stirring occasionally), or until slightly thickened.
  6. Take the jam off the stove and let it cool down. Run the jam through a funnel to discard the orange peels. Pour the peel-free jam into sterilized sealable jars and seal, label, store in the freezer. jam for cocktailspersimmon jam for cocktails