A simple and festive persimmon Collins cocktail recipe made with homemade persimmon syrup, freshly squeezed lemon, and vodka.
Author: Brooklyn Supper
For the Persimmon Syrup
2small persimmons, tops removed and chopped (1 cup)
3 2-inchstrips lemon zest plus 1/4 cup lemon juice
2whole star anise
For the Persimmon Collins Cocktails
1ouncefreshly squeezed lemon juice
persimmon and lemon slices for garnish
star anise for garnish
To make the persimmon syrup, combine persimmons, sugar, water, lemon zest and juice, and star anise in a small non-reactive saucepan set over medium heat. When mixture boils, edge heat down to a gentle simmer and steep for 20 minutes. Remove zest and star anise (star anise can be rinsed and reserved for cocktail garnish), puree, and funnel into a container with a lid. Chill. Syrup will keep for 1 week sealed in the fridge. Makes about 1 1/2 cups syrup.
To make persimmon Collins cocktails, fill a cocktail shaker and two Old-Fashioned glasses (or Collins glasses if you're a stickler) with ice. Measure vodka, syrup, and lemon juice into shaker. Seal, and shake vigorously for 30 seconds. Strain into glasses, top off with seltzer; garnish with persimmon and lemon slices and a star anise.