Friday, January 15, 2010


January 6, 2010

Bulleit bourbon
Cinzano sweet vermouth
persimmon puree
lemon juice
cinnamon bitters

Shake and fine-strain into a cocktail glass. Garnish with an orange ribbon.

Persimmons can be tough to muddle because they have to be almost too ripe to handle. We made a puree (with a little lemon juice), and ta-dah! Great viscosity and richness.

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