Persimmon Daquiri Recipe
tito's vodka, espresso, sprite
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Ingredients
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Base spirit and substitutes
Persimmon component
Fizziness & finishing
Method
Prepare persimmon puree
Make puree
Peel one ripe Fuyu persimmon and dice. In a small blender or with an immersion blender, puree the persimmon until very smooth. Strain through a fine-mesh sieve into a small bowl to remove any fibrous bits. Measure out 1 fl oz of puree for the recipe. Reserve extra for another drink or discard.
Build the daiquiri
Combine and shake
In a cocktail shaker, add 2 fl oz Tito's Vodka, 1 fl oz cold-brewed espresso, 1 fl oz persimmon puree, 0.5 fl oz fresh lime juice and 0.5 fl oz simple syrup. Add enough ice to fill the shaker about two-thirds (roughly 1 cup). Secure the lid and shake vigorously for 12–15 seconds until the outside of the shaker is very cold and slightly frosty.
Strain
Double-strain the mixture into a chilled coupe or rocks glass (use a Hawthorne strainer and a fine-mesh sieve) to remove ice shards and any remaining persimmon fibers.
Finish & garnish
Top the strained cocktail with 2 fl oz chilled Sprite to add effervescence. Gently stir once with a bar spoon to incorporate the soda without flattening it.
Garnish with a thin persimmon slice or a lime wheel on the rim. Serve immediately.