Inspired by Freshman
A simple and festive persimmon Collins cocktail recipe made with homemade persimmon syrup, freshly squeezed lemon, and vodka.
- 3 ounces vodka
- 3 ounces persimmon syrup
- 1 ounce freshly squeezed lemon juice
- persimmon and lemon slices for garnish
- star anise for garnish
- 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
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.
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.
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NOTES: Bitter citrus, Bergamot, Persimmon