Persimmon Margaritas
Adapted from Muy Bueno by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith, and Evangelina Soza
The authors recommend using Fuyu persimmons, although I found these margaritas also work well with Hachiya puree. The original recipe called for Fuyu persimmon puree and had twice the amount of sugar syrup that I used here. So feel free to use more, depending on the sweetness of the puree. You can start with the amount indicated and add more, to taste. The authors recommend reposado tequila.
To make simple syrup, boil together equal amounts of sugar and water – 1/2 cup (125ml) water and 1/2 cup (100g) sugar – stirring until the sugar is dissolved. Remove from heat and let cool completely. Leftover syrup can be kept in the refrigerator for several weeks.
- 4 ounces (1/2 cup) persimmon puree
- 4 ounces (1/2 cup) tequila
- 1 ounce fresh lime juice
- 2 tablespoons simple syrup, (see headnote)
- sugar, sea salt and ground cinnamon
- Chill two margarita glasses in the freezer. Spread a thin layer of sugar on a plate, and sprinkle it with a bit of flaky sea salt and ground cinnamon.
- Add the persimmon puree, tequila, lime juice and simple syrup to a cocktail shaker. Fill the shaker with ice, cover, and shake vigorously until well-chilled.
- Remove the glasses from the freezer and press the rims into the sugar mixture, ensuring that the entire rim gets coated.
- Divide the cocktail mixture into the glasses. Garnish with round of fresh lime if desired. They can also be served over crushed ice.