Recipe: Persimmon Champagne cocktail

(Kirk McKoy / Los Angeles Times)

Persimmon Champagne cocktail

Total time: 20 minutes, plus cooling time for the syrup

Servings: 1

Note: Adapted from Jason Schiffer, 320 Main.

Persimmon syrup

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.

Cocktail assembly

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.