Total time: 6 minutes | Serves 1
Note: Adapted from Matthew Biancaniello, Library Bar at Hollywood Roosevelt Hotel.
- 1/2 very ripe Hachiya persimmon
- 1/4 lime
- 5 mint leaves, plus 1 sprig for garnish
- 3/4 ounce agave syrup
- 2 ounces bourbon (Biancaniello uses Basil Hayden)
- Pinch of ground Italian espresso (optional)
Step 1In a shaker, muddle the persimmon, lime and mint leaves with the agave syrup. Add ice and the bourbon. Shake and strain over ice. Garnish with a mint sprig. Add an optional pinch of ground Italian espresso.
221 calories; 0 protein; 25 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 0 sugar; 1 mg. sodium.