Persimmon Champagne cocktail
Total time: 20 minutes, plus cooling time for the syrup
Note: Adapted from Jason Schiffer, 320 Main.
1 ripe Fuyu persimmon, cut into ½-inch cubes
1/2 cup water
Fresh grated nutmeg
1 sprig rosemary
1 cup brown sugar
In a medium saucepan heated over medium heat, cook the persimmon until the pieces caramelize, 5 to 10 minutes. (The persimmons may stick to the bottom of the pan. Gently scrape them from the pan, and continue to stir to keep them from burning.) Stir in the water and rosemary, then grate one-fourth of a nutmeg into the pan. Bring to a boil over medium heat, then add the brown sugar and stir until dissolved. Remove from heat, strain and set aside to cool. This makes about 1 cup syrup, more than is needed for the recipe. It will keep, covered and refrigerated, for up to 1 week.
1 ounce orange liqueur (Schiffer uses Grand Marnier)
1/2 ounce persimmon syrup
1/4 ounce fresh lemon juice
4 ounces dry Champagne
Small sprig of rosemary, for garnish
1 cranberry, for garnish
In a cocktail shaker with ice, combine the orange liqueur, persimmon syrup and lemon juice. Shake and strain into a Champagne flute or saucer. Top with Champagne. Garnish with a sprig of rosemary and a cranberry.
Each cocktail: 222 calories; 0 protein; 24 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 22 grams sugar; 4 mg. sodium.
Recipe: Persimmon Champagne cocktail
(Kirk McKoy / Los Angeles Times / May 7, 2013)
We've upgraded our reader commenting system. Learn more about the new features.
Los Angeles Times welcomes civil dialogue about our stories; you must register with the site to participate. We filter comments for language and adherence to our Terms of Service, but not for factual accuracy. By commenting, you agree to these legal terms. Please flag inappropriate comments.
Having technical problems? Check here for guidance.