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.
