Food + Wine

Ginger Persimmon Sours

I actually prefer to call these Ginger ‘Simmon Sours because saying it makes my mouth happy, but you call ’em what you like.

Bourbon sours are just like my favorite thing to make at home now.  They’re so easy and you don’t need a stinkin’ sour mix to make it happen.  It’s literally bourbon, fresh lemon juice and a squirt of agave (or simple syrup if you’re so inclined).  Husband and I make them on the regular.  They’ve sort of become our house cocktail.

And when I came home the other day with a couple lost and about-to-be-discarded local persimmons… I wanted to see what fun I could have with them!

So I just pureed those sweet babies, and mixed them into a cocktail.  And it was damn good.  The ginger gives it such great warmth and spice… and I love the brightest the lemon brings to everything.   It’s really such a lovely drink for this time of year and I can’t wait to make more!!

I would type more about persimmons, but instead I’ll just give you the link to a recent episode of A Chef’s Life that inspired me to get my persimmon on in the first place!  It’ll teach you a lot about these sweet little guys.

A Chef’s Life : Persimmon Style

Now, go find you a persimmon tree and make yourself a yummy drink!


recipe for 1 cocktail, but easily multiplied!

First, make your persimmon puree.  All you’re doing is trimming off the ends (I like to save a slice for garnish later), cutting the fruit into chunks, and putting in a mini blender or in a cup to use an immersion blender, then blending until a smooth puree.  1 persimmon is plenty for a couple cocktails, but the puree keeps for a couple days, covered, in the fridge if you want to make more!


In a cocktail shaker, combine the following…

  • 2 oz bourbon
  • 1 oz persimmon puree 
  • 1 lemon, juiced
  • 1/4 ounce (1/2 TB) agave
  • freshly grated ginger, about 1/4 tsp (can sub ground, dried ginger if you don’t have fresh… use less)

Add ice to shaker and shake it up real good!

Pour into a rocks glass and add more ice if necessary.

Garnish with a persimmon slice if desired.


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  • Reply Gail December 3, 2017 at 10:19 am

    I was going to make a persimmon-pecan cake with the persimmons I’ve been hoarding–but you had me at “shake it up real good!”

    • Reply Everyday Champagne December 3, 2017 at 11:15 am

      Haha!!! Other options include… “Shake Shake Shake. Shake shake shake. Shake your bourbon.”

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