Persimmon Amaretto Sour Cocktail

We wanted to give the classic whiskey amaretto cocktail a fun holiday spin with persimmons. A homemade persimmon and orange blossom honey simple syrup enhances this holiday drink with a gorgeous honey glow.

Persimmon Amaretto Sour Cocktail
(persimmon-honey syrup + citrus + amaretto + bourbon)
Serves 1

What You Need:
For the persimmon simple syrup:
½ cup water
½ cup chopped persimmons
½ cup Savannah Bee Company Honey (we used Orange Blossom honey)

For the cocktail:
¼ cup chopped persimmon
Ice cubes
3 tablespoons amaretto
1½ tablespoons bourbon
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon persimmon simple syrup
1 large egg white
Persimmon slices for garnish

What to Do:
1. Wash Up!

2. Make the persimmon-honey syrup: Combine the water and chopped persimmons in a small saucepan. Simmer for 30 minutes or until the persimmon begins to fall apart. Remove from the heat and stir in the honey until it dissolves. Puree the mixture then strain through a fine mesh sieve. Let cool.

3. Start the cocktail: Place the chopped persimmon in a shaker and muddle with a muddler or the end of a wooden spoon. Add the ice, amaretto, bourbon, lemon juice, orange juice, and syrup. Shake until thoroughly chilled.

4. Finish the cocktail: Strain the cocktail into a clean glass and remove the persimmon chunks. Clean out the shaker and add more ice. Return the amaretto mixture to the shaker and add the egg white. Shake vigorously to foam the egg white.

To Serve: Strain the mixture into a coupe or cocktail glass. Garnish with a persimmon slice.

Pro Tip: Make sure the persimmons are very ripe. Some may also have large seeds in the center, but they’re easy to remove.

Table Talk: What’s the most exotic food you’ve ever tried?

happy bees. happy earth.