A September Song: Persimmon French 75

What do we do when the nights get a bit longer? We devise special moments to savor the beauty of fall. Publisher Justin Matase’s recipe for a Persimmon French 75 fits that bill: prepare yourself two flutes of perfectly tinted beauty. Share it with someone you care about. Make plans for a beautiful winter vacation.

How to Use Persimmons in a Cocktail

Persimmons are a versatile fruit (technically a berry) that have a huge variety within them. We recommend Fuyu and Hachiya persimmons for cocktails. They are both beautiful to look at and delicious to eat. The Fuyu persimmons have a candy-like flavor that make it perfect to balance out the liquors in the Persimmon French 75. 

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A September Song: Persimmon French 75

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• Author: Justin Matase

Print Recipe

Description

A fruit-forward version of a French 75. 

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Ingredients

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• 1 ½ oz persimmon simple syrup (See below)
• 1 oz London Dry Gin
• 5 oz Champagne or dry Prosecco

For the syrup:

• 4 extra-ripe persimmons
• 1 cup boiling water
• 1 cup sugar

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Instructions

For the cocktail:

1. Add persimmon simple syrup to the bottom of a champagne flute.
2. Add gin. Fill the glass with Champagne or dry Prosecco.
3. Garnish with an 1/8 slice of persimmon.

For the syrup:

1. Smash 4 extra-ripe persimmons with a fork to macerate the fruit.
2. Add to a saucepan with 1 cup boiling water and 1 cup sugar. Bring to a boil and stir until sugar is dissolved. Let stand and bring to room temperature.
3. Pass through a fine sieve and decant into a clear jar with lid. This can be made ahead of time and stored in the refrigerator for up to 1 week.

Recipe by Justin Matase
Styling by Anna Franklin
Photography by Dave Bryce

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