Total time: 6 minutes
Note: Adapted from Matthew Biancaniello, Library Bar at Hollywood Roosevelt Hotel
1/2 very ripe Hachiya persimmon
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)
In a shaker with ice, 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.
Each cocktail: 221 calories; 0 protein; 25 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 0 sugar; 1 mg. sodium.