When I think of fall, I think of family get togethers and my Grandmother's persimmon pudding. This family recipe was a favorite of my Grandfather's, who grew up in a town that celebrates persimmons with their own festival. While it isnt uncommon for me to eat an entire pan by myself, I wanted to create a dessert cocktail that highlights the very unique flavor of persimmons, while also mirroring the sweetness and spices, that could undoubtedly take it's place.

The name of this cocktail bears two meanings...an homage to my ancestral family tree and the matriarch that carries on the tradition of persimmon pudding...and a nod to the persimmon tree I grew up playing under outside my dad's local pharmacy. Even though my family has moved from my hometown, that tree that beckons me every fall. I drove the 1.5 hrs south this week just to pick some fruit for the drink.

  • 1 oz heavy whipping cream
  • 2 oz Drambuie
  • 1 oz persimmon simple syrup - recipe below
  • dash of cinnimon
  • 3 drops of Bittermens Xocolatl Mole Bitters

  1. Combine all ingredients in shaker and dry shake vigorously
  2. Fill shaker with ice and shake vigorously again
  3. Double strain into a chilled coupe glass
  4. Garnish with a light dusting of cinnimon

Persimmon Simple Syrup:
  • 1 1/4 cup water
  • 1 cup of fresh ripe persimmon pulp - don't forget to remove the seeds
  • 1 cup of turbinado sugar
  1. Mix the sugar and water together and bring to a simmer
  2. Slowly add the persimmon pulp to the sugar/water mixture on low heat
  3. Continuously stir until fully mixed

*be careful not to burn the persimmon pulp on the bottom

*to make sure that your persimmons are ripe they should be extremely soft to touch; almost to the point of you being able to stick your finger into the fruit with little to no effort