Persimmon Champagne cocktail Recipe

This sparkling cocktail is made with persimmon syrup flavored with nutmeg and rosemary, orange liqueur, lemon and dry Champagne and garnished with a sprig of rosemary. From the story: A toast to the season

Provided by: Betty Hallock

Categories: DRINKS

Time: 20 min

Yield: 1 serving

Number Of Ingredients: 11



Prep Time

45 mins

Cook Time

0:50 hours

Total Time

0:02 hours

1 ripe Fuyu persimmon, cut into 1/2-inch cubes
1/2 cup water
Fresh grated nutmeg
1 sprig rosemary
1 cup brown sugar
1 ounce orange liqueur (Schiffer uses Grand Marnier)
1/2 ounce persimmon syrup
1/4 ounce fresh lemon juice
4 ounces dry Champagne
Small sprig of rosemary, for garnish
1 cranberry, for garnish
In a medium saucepan heated over medium heat, cook the persimmon until the pieces caramelize, 5 to 10 minutes. (The persimmons may stick to the bottom of the pan. Gently scrape them from the pan, and continue to stir to keep them from burning.) Stir in the water and rosemary, then grate one-fourth of a nutmeg into the pan. Bring to a boil over medium heat, then add the brown sugar and stir until dissolved. Remove from heat, strain and set aside to cool. This makes about 1 cup syrup, more than is needed for the recipe. It will keep, covered and refrigerated, for up to 1 week.
In a cocktail shaker with ice, combine the orange liqueur, persimmon syrup and lemon juice. Shake and strain into a Champagne flute or saucer. Top with Champagne. Garnish with a sprig of rosemary and a cranberry.