Persimmon Says

Persimmon Says

Morgan Eckroth
Prep Time

3 minutes

Build Time

3 minutes

Category

Mocktail

This lovely little frothy number is best with super ripe, in-season persimmons. The egg white adds texture and the spiced bitters add complexity.
Persimmon Says

What You'll Need

    • Ziploc bag or mixing bowl
    • Fine sieve
    • Storage bottle
    • Cocktail shaker
    • Milk frother (optional)
    • Cocktail skewers

    • 200g peeled and chopped persimmons (2 fruits)
    • 50g lemon peels (2-3 fruits)
    • 250g brown sugar

    • 3oz barista oat milk
    • 2oz cold brew concentrate (or a double shot of espresso)
    • 3/4oz lemon persimmon syrup
    • 2 heavy dashes of spiced bitters
    • 1 egg white
    • Persimmon slices for garnish

    Build

      1. Combine all the ingredients in a bag or bowl, making sure that they’re thoroughly mixed.
      2. Cover and let the ingredients macerate in the fridge for 24 hours or until the persimmon has broken down and the sugar is fully dissolved.
      3. Stir the mixture every 6 hours.
      4. Strain out the fruit and peel solids with a fine sieve.
      5. Bottle and store the syrup in the fridge for up to two weeks.

      1. Add the oat milk, cold brew, syrup, bitters, and egg white to a cocktail shaker.
      2. Dry shake or use a handheld milk frother to aerate the liquid until it has doubled in size.
      3. Add ice and shake again until the tins are frosted.
      4. Strain the drink into a cup and garnish with speared persimmon slices.