This Roasted Persimmon Bourbon Smash is a cozy, seasonal cocktail made with caramelized roasted persimmon purée, fresh lemon juice, bourbon, and a splash of ginger ale. Warm, spiced, and bright, it’s the perfect fall and winter drink for holiday gatherings.
There’s something magical that happens when persimmons hit the oven. They soften into jammy, honeyed pockets of flavor, deepening into caramelized edges that make the whole kitchen smell like fall. This Roasted Persimmon Bourbon Smash captures all of that warmth in a single glass.
The roasted persimmon purée brings a lush, silky sweetness that balances the brightness of lemon and the smooth heat of bourbon, while a splash of ginger ale adds just the right amount of sparkle.
Make this into a mocktail by swapping the bourbon for a little more ginger ale!
This recipe makes 5-6 cocktails worth of persimmon purée – store in the fridge and use as needed, or make a punch with the whole batch!
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Ingredients
Method
- Add all Ingredients to a cocktail shaker. Add ice and shake for 30 seconds.
- Pour into a heavy-bottomed ice filled cocktail glass.
- Garish with a persimmon slice, cinnamon stick, and star anise.
- *to make the roasted persimmon purée:
- Slice 3 ripe persimmons in half and place cut side up in a baking dish filled with 1 inch of apple cider. Sprinkle the tops of the persimmons with coarse sugar.
- Roast in an oven heated to 400 degrees Fahrenheit for 25-30 minutes, or until the persimmons are soft and lightly golden around the edges.
- Remove from oven and let cool.
- Remove the leaves from the persimmons and place all of the persimmon flesh and remaining cider in a blender. Blend until mashed but not fully smooth.
- Run the mixture through a strainer and discard the solids.
- Store the purée in an airtight container in the refrigerator.
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