Persimmon margarita

Time 12 minutes
Yields Serves 1
Persimmon margarita
(Kirk McKoy / Los Angeles Times)

Make the persimmon puree: In a blender, puree the persimmons (with skins), adding simple syrup to taste. This makes about one-half cup puree. The puree will keep, covered and refrigerated, for up to 1 week.


Prepare a martini glass by placing 1 part cinnamon and 3 parts salt (taste and adjust ratio as desired) on a small plate, wet the rim of the glass with a lime wedge, then dip it in the mixture. In a cocktail shaker with ice, combine the tequila, 1 1/2 ounces of persimmon puree and lime juice. Shake vigorously and strain into the rimmed glass. Garnish with a lime wheel.

Adapted from Tim Staehling, the Hungry Cat. To make simple syrup, heat equal parts sugar and water until the sugar has dissolved. Remove from heat and cool before using.

Betty Hallock was the deputy Food editor, covering all things food and drink for the Saturday section and Daily Dish blog. She started at The Times in 2001 in the Business section and previously worked on the National desk at the Wall Street Journal in New York. She’s a graduate of UCLA and New York University.
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