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.
Persimmon French 75 Cocktail Recipe
1 ½ oz persimmon simple syrup*
1 oz London Dry Gin
5 oz Champagne or dry Prosecco
- Add persimmon simple syrup to the bottom of a champagne flute.
- Add gin. Fill the glass with Champagne or dry Prosecco.
- Garnish with an 1/8 slice of persimmon.
Persimmon Simple Syrup:
Smash 4 extra-ripe persimmons with a fork to macerate the fruit. 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. 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 Calabrese / Photography by Dave Bryce
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