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This Spiced Persimmon Bourbon Old Fashioned feels very fitting for the first Cocktail Saturday of November.

Spiced Persimmon Bourbon Old Fashioned | halfbakedharvest.com @hbharvest

It’s the perfect warming drink for the cold fall and winter nights ahead. Ideal for cozying up with next to a roaring fire while the cold winds blow outside.

I know persimmon’s are not the most popular autumn fruit out there, but I personally love them. The second I finally see them in the grocery store, come late October, I always buy a giant box full.

It’s funny because the first time I ever tried a persimmon, I tried a very under ripe Hachiya persimmon and literally thought I was having an allergic reaction. It was horrible, made my throat so dry, and left an awful taste in my mouth. I didn’t understand why anyone would ever eat a persimmon willingly. At first I thought maybe it was just a bad one and I needed to give it another try, so I continually kept trying, until I decided that the persimmon was a fruit that was just not for me. But then I did some reading and realized that Hachiya Persimmons can only be eaten when they are extremely ripe, super soft, and almost mushy. This is when they are sweetest…and actually edible.

Oops.

Spiced Persimmon Bourbon Old Fashioned | halfbakedharvest.com @hbharvest

Spiced Persimmon Bourbon Old Fashioned | halfbakedharvest.com @hbharvest

Spiced Persimmon Bourbon Old Fashioned | halfbakedharvest.com @hbharvest

Anyway, long story short, I don’t ever buy Hachiya Persimmons. Instead, I go for the much more forgiving Fuyu variety persimmon, which is extra sweet and extra delicious. They’re similar to an apple in the way that they are ripe when firm and have a little crunch to them. I love adding them raw to salads, see this salad and this salad. But this time, I decided I wanted to experiment with a persimmon cocktail, which I thought would be perfect for the fall.

Spiced Persimmon Bourbon Old Fashioned | halfbakedharvest.com @hbharvest

Spiced Persimmon Bourbon Old Fashioned | halfbakedharvest.com @hbharvest

Spiced Persimmon Bourbon Old Fashioned | halfbakedharvest.com @hbharvest

Enter this spiced persimmon old fashioned.

Made with a spiced maple persimmon puree, bourbon, sweet clementine juice, and a couple of dashes of bitters, the persimmon puree makes enough for about four cocktails. If you’d like to make this as a pitcher style drink for Thanksgiving, just quadruple the amounts for the old fashioned.

Top each glass off with some sparkling water (or ginger beer…that would delicious) and your Saturday night cocktail is complete.

PS. aside from the drink’s delicious taste, I also love it’s pretty orange hue. So festive for this time of year…I know, I am seriously just so cheesy, but I love holiday everything!

Spiced Persimmon Bourbon Old Fashioned | halfbakedharvest.com @hbharvest

Spiced Persimmon Bourbon Old Fashioned | halfbakedharvest.com @hbharvest

Spiced Persimmon Bourbon Old Fashioned

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 drink
Calories Per Serving: 169 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Spice Maple Persimmon Puree

  • 2 ripe fuyu persimmons, chopped
  • 1/2 cup real maple syrup
  • 1 cinnamon stick, plus more for serving

Old Fashioned

Instructions

Persimmon Puree

  • 1. In a small pot, combine the persimmons, maple, 1/2 cup water, and 1 cinnamon stick. Set over medium heat and bring to a boil. Cook 5-8 minutes or until the persimmons are mushy and have released their juices. Remove from the heat. Remove the cinnamon stick and puree the mix. Let cool. The puree will keep for 1 week in the fridge. 

Old Fashioned

  • 1. In a cocktail shaker, combine the bourbon, lemon juice, clementine juice, orange bitters, and 1-2 tablespoons of the persimmon puree. Shake to combine.
    2. Strain into a glass. If desired top with sparkling water. Garnish with cinnamon and star anise. 

Spiced Persimmon Bourbon Old Fashioned | halfbakedharvest.com @hbharvest

Happy Saturday! See you tomorrow for a new post on our Studio Barn series.

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Comments

  1. Beautiful cocktail, no doubt delicious…but it’s not an Old Fashioned. Old Fashioned’s are 2oz spirit, sugar, bitters always stirred w/ a citrus zest on the rocks.

  2. I would love to make a batch of these for Friendsgiving. What would the best way to make this as a large batch cocktail?

    1. Hey Kate! The syrup will make enough for about 6 drinks, so just multiply the ingredients for the cocktail portion for 6 people and combine everything in a pitcher. That will be great! Please let me know if you have any other questions. I hope you love this recipe. Thanks so much and happy Thanksgiving! xTieghan

  3. 4 stars
    I just made a test run of this for our Thanksgiving tomorrow. It’s a little on the tart side, maybe the amount of lemon and the no so sweet clementines I bought. I might dial down the lemon a tad and try with the ginger beer for a little extra spice and sweetness. Do I add ice to the shaker? I’ve only had an old fashioned once before and it was served with a large ice sphere. I’m definitely glad I found this recipe! Yum!

    1. HI! I like to add ice to the shaker and then add 1 cube to the glass as well. Just be sure to adjust the sweetness to your liking. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  4. Great cocktail! I made a large batch so tripled the puree recipe. the persimmons didn’t totally break down so i blended them after removing the cinnamon sticks with an immersion blender. I have a ton of puree left over in the freezer! we found it too lemon forward so dropped the lemon from our second batch. great fall flavors!

  5. Hey Tieghan,
    This does look lovely and seems to be a nice drink to cozy up to during the cold fall months. This seems like the perfect pre Thanksgiving drink to make and I’m not sure if I should make this or your apple butter old fashioned. Haha maybe I can make one now and the other for Christmas break. Either way, I love the beautiful fall colors and the photos. I’m looking forward to hearing about the studio barn and hope you’re staying warm! 🙂

    1. It is such a great drink to warm up with! Seriously, I love both drinks so I totally think you should try both! Thank you Kristin!

  6. My sister and I grew up with a Japanese Persimmon tree hanging over our driveway. Never knew what type but they were about the size of golf balls and went from apple green to a mushy orange. We hated that tree because the persimmons were considered inedible and it was our job to clean all the rotten and smashed ones out of the driveway. We did finally find a use for them. The green persimmons made great ammunition to throw at cars coming down our street as we hid behind some bushes. That was hilarious until we misidentified a car and pummeled our preacher fathers car. Let just say we got pummeled with a spanking and our career in persimmon warfare was ended. I’m trying this recipe to see if I can have a pleasant experience with a persimmon!

    1. Haha oh wow! That is such a funny memory to have! I hope you love this drink and have a pleasant experience with a persimmon Sherron! Let me know ?

  7. this looks gorgeous! i’ve got some bourbon that I’d love to use in this right now! never made anything with persimmon before but this look just beautiful!

  8. This drink is so pretty! An old fashioned is already such a good fall drink, so i can only imagine how festive this version tastes!