Total time: 7 minutes
Note: Adapted from Brian Summers, Test Kitchen. To make the ginger maple syrup, stir 3 parts Grade B maple syrup with 1 part fresh ginger juice. Summers uses chocolate persimmons when in season.
1/2 persimmon, cut into pieces
2 ounces gin
3/4 ounce fresh lemon juice
3/4 ounce ginger maple syrup
1/2 ounce bitter lemon soda or club soda
Thin slices of persimmon, for garnish
Place the persimmon into a shaker and muddle. Fill with ice and add the gin, lemon juice and ginger maple syrup. Shake vigorously and strain over ice in a double old-fashioned glass. Top with a splash of bitter lemon soda or club soda. Garnish with thin slices of persimmon.