MY FAVORITE COCKTAIL TO MAKE FOR HAPPY HOUR AT HOME DURING THE WINTER!
Is there anything better than a perfectly ripe persimmon during the wintertime? I know it's time to bring out the Christmas tree and decor the second I see persimmons at the grocery store. It's a sign and I really wanted to give y'all a persimmon recipe this year.
I love adding persimmons to salads, eating them on their own, and of course - my favorite way: in a cocktail. Persimmons are at their peak this time of year, so WHY NOT use them in your cocktails this holiday season? I especially appreciate the versatility of the fruit during the colder months.
The Caipirinha is one of my favorite things to order when out and about and I see it on a menu. There's actually never been a time that I've seen it on a menu and ordered something else. I typically opt for a margarita when at a bar, but I am telling you...when I see this on the menu? I am ordering IT and usually, if you find yourself seated next to me at the bar, I am encouraging you to do the same.
Let's get down to the basics. What is a Caipirinha? It's most commonly described as Brazil’s national cocktail. While I was lucky enough to have my best friend introduce me to these before I traveled to Brazil during Semester at Sea — you already KNOW I was beyond excited to explore the country and of course, finally try a Caipirinha in Brazil. IT WAS AMAZING.
A Caipirinha is a refreshing mix of cachaça, lime, and sugar—and we've given it a beautiful spin for the winter by infusing it with persimmons. The result? A cocktail that’s as vibrant as it is delicious and perfect for happy hour at home! I'll have you know that the recipe below is specifically made for 2 so rest assured - these are best enjoyed with good company.
Now, let’s talk about cachaça. This Brazilian spirit is made from fermented sugarcane juice. It’s what gives the caipirinha its bold flavor and you've heard it here first - Cachaça pairs like a dream with the flavor profile of persimmon. Don’t have cachaça on hand? You can most definitely substitute light rum if you're in a pinch, but if you can - PLEASE make this one with this very spirit. You can find it at most liquor stores and of course without a doubt at bigger liquor retailers including BevMo and/or Total Wine.
With just a handful of ingredients—persimmon puree, lime, sugar, cachaça, and ice—this cocktail comes together in minutes. This drink is proof that simplicity and seasonal ingredients are all you need to craft a truly stunning drink this holiday season. Here's to cozy happy hours at home (comfy clothes encouraged) made better with drinks like THIS one.
_______________________________________
INGREDIENTS
4 oz cachaça (or light rum)
2 oz Fuyu persimmon puree (2 ripe Fuyu persimmons and roughly 2-3 tablespoons of water yields 2-4 oz of persimmon puree)
2 limes, cut into 8 wedges each
2 tablespoons of white cane sugar
Slice of persimmon for garnish, optional but highly recommended
DIRECTIONS
Peel two ripe persimmons. Blend with 2-3 tablespoons of water (adding more tablespoons of water as needed) until smooth!
Add 8 lime wedges and 1 tablespoon of sugar to two short glasses.
Muddle the lime and sugar together until the sugar dissolves and the lime wedges release their juices.
Next, add 1 oz of persimmon puree and 2 oz of cachaça into each glass and stir well to combine.
Fill the glasses with ice to the top (crushed ice works best in my opinion). Stir again to chill the drink.
Garnish each glass with a thin slice of persimmon and enjoy immediately!
~ Serves 2
Notes
You can make the puree in advance and store it in the fridge for a couple of days, so it’s ready to go when it's cocktail hour o'clock. If the puree has thickened up a bit too much, just add a tiny splash of water and you're ready to go. The puree can be stored in an airtight container in the refrigerator for up to 3-4 days. To keep it at its best, be sure to use a clean, airtight container!
There are quite a few cachaça brands out there, but if helpful - I used Leblon Cachaça available at Total Wine at a great price (roughly $20).
I'd be remiss not to mention the art of choosing persimmons for this recipe! I used fuyu persimmons since they are easier to find/more readily accessible. For context, this variety is a bit more firmer and less sweet. Hachiya persimmons on the other hand (a true delicacy if you ask me) are amazing in this recipe too. These are a bit more sweet in character but result in an extra velvety puree. It's important to note that this variety (as opposed to the Fuyu) NEEDS to be fully ripe and soft to use.
I've mentioned this above, but if you cannot find cachaça, light rum can be used as a substitute. I will note that the taste won't entirely be the same because cachaça has a one-of-a-kind earthy/funky flavor profile that is hard to replicate. But it'll do.
I haven't made this recipe with anything but pure cane white sugar but next time, I'll definitely try it with ground jaggery or raw brown sugar. I think it'd bring out a wonderful caramelized flavor so if you are reading this and happen to try it out, do let me know the results. :)
留言