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Category: Drinks

Persimmon margarita

Persimmon margarita
Kirk McKoy / Los Angeles Times

After last-minute shopping at two malls and a side trip to find wrapping paper only to come home and discover you've run out of Scotch tape, nothing makes the holidays happier than a good stiff drink. It's even better if ... Read more

Total time: 12 minutes | Serves 1
Note: Adapted from Tim Staehling, the Hungry Cat. To make simple syrup, heat equal parts sugar and water until the sugar has dissolved. Remove from heat and cool before using.
  • 2 to 3 ripe Fuyu persimmons
  • 1/2 ounce simple syrup (or to taste)
  • Ground cinnamon, for rimming the glass
  • Fine salt, for rimming the glass
  • Lime wedge, for rimming the glass
  • 1 3/4 ounce tequila reposado
  • 1 ounce lime juice, fresh-squeezed
  • Lime wheel, for garnish

Step 1Make the persimmon puree: In a blender, puree the persimmons (with skins), adding simple syrup to taste. This makes about one-half cup puree. The puree will keep, covered and refrigerated, for up to 1 week.

Step 2Prepare a martini glass by placing 1 part cinnamon and 3 parts salt (taste and adjust ratio as desired) on a small plate, wet the rim of the glass with a lime wedge, then dip it in the mixture. In a cocktail shaker with ice, combine the tequila, 1 1/2 ounces of persimmon puree and lime juice. Shake vigorously and strain into the rimmed glass. Garnish with a lime wheel.

Each cocktail:
242 calories; 1 grams protein; 35 grams carbohydrates; 6 grams fiber; 0 fat; 0 cholesterol; 24 grams sugar; 3 mg. sodium.
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