We used to have a persimmon tree. Then we had to cut it down. I don't want to talk about it.
Now when we get to this time of year, I have to drink my persimmon feelings by making off with them from my neighbors' trees or from the local farmers' markets. Alcohol helps dull the memories of the glorious piles of them I used to have all around the house (because we had SO. DAMNED. MANY. that I had to use a lot of them for fall decor).
I was really inspired by Jeffrey Morgenthaler's "Best Amaretto Sour in the World" recipe, which basically adds bourbon to a typical amaretto sour recipe. And I thought: YES. Because you know what? I'm not all that into normal amaretto sours. But put some bourbon in it? Ok, twist my arm. And then how about some of those gorgeous autumnal tree tomatoes? Ok, sure. Let's do that.
Bourbon Persimmon Amaretto Sour
1-1/2 oz. amaretto
3/4 oz. bourbon
1/2 oz. fresh lemon juice
1/2 oz. fresh orange juice
1/4 oz. persimmon simple syrup (instructions below)
1 small egg white
5 dashes orange bitters
1/4 ripe Fuyu persimmon, chopped
1 thin slice Fuyu persimmon for garnish, with 8 whole cloves
First things first, you've got to make your persimmon simple syrup. Now you can use either white or brown sugar for this, whichever your taste preference, but whatever it is, you want to use 1 cup sugar, 1 cup water, and 1 cup chopped persimmon. I tend to prefer Fuyu persimmons, although you can also use Hachiya persimmons if they are quite ripe. Bring everything to a simmer, lower heat, and then simmer for a half hour. Remove from heat and allow to cool, then strain the persimmon bits from the mixture. Store in an airtight container.
Now for to cocktail:
In the bottom of an empty shaker, place your 1/4 chopped persimmon. Muddle just until it begins to break up. Add ice to the shaker. Now add amaretto, bourbon, lemon and orange juice, and persimmon simple syrup. Shake well, strain into an auxiliary glass, dump ice and persimmon bits from shaker. Now pour the cocktail mixture back into the shaker, add your egg white, and shake hard and well to foam the whites. Strain mixture into a coupe, adding 5 dashes of orange bitters to the top of the foam. Garnish with a clove-spiked persimmon slice.
It's so much fall loveliness all in one glass. Even though it makes me a little sad...because: my tree. So...just do us both a favor and keep 'em coming.