Persimmon Collins Cocktail

• 3 ounces vodka
• 3 ounces persimmon syrup
• 1 ounce freshly squeezed lemon juice
• seltzer
• persimmon and lemon slices for garnish
• star anise for garnish

Persimmon Syrup:

• 2 small persimmons , tops removed and chopped (1 cup)
• 1 cup sugar
• 3/4 cup water
• 3 2- inch strips lemon zest plus 1/4 cup lemon juice
• 2 whole star anise

1. To make the persimmon syrup, combine persimmons, sugar, water, lemon zest and juice, and star anise in a small non-reactive saucepan set over medium heat. When mixture boils, edge heat down to a gentle simmer and steep for 20 minutes. Remove zest and star anise (star anise can be rinsed and reserved for cocktail garnish), puree, and funnel into a container with a lid. Chill. Syrup will keep for 1 week sealed in the fridge. Makes about 1 1/2 cups syrup.
2. To make persimmon Collins cocktails, fill a cocktail shaker and two Old-Fashioned glasses (or Collins glasses if you're a stickler) with ice. Measure vodka, syrup, and lemon juice into shaker. Seal, and shake vigorously for 30 seconds. Strain into glasses, top off with seltzer; garnish with persimmon and lemon slices and a star anise.