Persimmon Margarita Recipe

Persimmon Margarita

1. 1

   Prepare glass

   If you want a salted or spiced rim, rub a lime wedge around the rim of a rocks or coupe glass. Pour coarse salt or Tajín onto a small plate, then invert the glass and gently press the rim into the salt to coat. Set the glass in the freezer or aside to chill while you mix the cocktail.

2. 2

   Combine ingredients

   Fill a cocktail shaker halfway with ice. Add 2 oz Apologue Persimmon Liqueur, 1.5 oz blanco tequila, 0.75 oz apricot nectar, 0.75 oz fresh lime juice, 0.5 oz orange liqueur, and 0.25 oz agave syrup if you want extra sweetness. Add 1 dash Angostura bitters if using. The bitters add depth and help balance the fruit-forward flavors.

3. 3

   Shake

   Secure the shaker lid and shake vigorously for 12–15 seconds, until the shaker is very cold to the touch and the mixture is well aerated and chilled.

4. 4

   Strain and serve

   Fill the prepared glass with fresh ice (if serving on the rocks) or leave it chilled (for a coupe). Double-strain the cocktail into the glass using a Hawthorne strainer and a fine mesh strainer to catch pulp or ice shards. If you prefer a slightly smoother, stronger apricot note, omit the double strain.

5. 5

   Garnish

   Garnish with a lime wheel on the rim or a thin persimmon slice laid across the glass. Serve immediately.

6. 6

   Notes on balance

   Taste once mixed: if the drink is too tart, add another 0.25 oz agave syrup and stir or shake briefly; if too sweet, add 0.25 oz additional lime juice. Adjust to preference, keeping total volume and dilution in mind.