Name: Persimmon margarita Recipe
Total time: 12 min
Yield: Serves 1
Ingredients: 2 to 3 ripe Fuyu persimmons; 1/2 ounce simple syrup (or to taste); Ground cinnamon, for rimming the glass; Fine salt, for rimming the glass; Lime wedge, for rimming the glass; 1 3/4 ounce tequila reposado; 1 ounce lime juice, fresh-squeezed; Lime wheel, for garnish

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By Betty Hallock

Dec. 23, 2010

Nothing makes the holidays happier than a good stiff drink. It’s even better if it’s one that’s easy to concoct and uses what’s in season. Given that this is Southern California, you’re likely to have tequila on hand. And maybe, because they’re in season, even a couple of persimmons.

A whirr in the blender, a little easy-to-make simple syrup, some cinnamon and salt for the rim of the glass, shake, strain and you’re ready to kick back and get happy.

From the story: A toast to the season

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2 to 3 ripe Fuyu persimmons

½ ounce simple syrup (or to taste)

Ground cinnamon, for rimming the glass

Fine salt, for rimming the glass

Lime wedge, for rimming the glass

1 ¾ ounce tequila reposado

1 ounce lime juice, fresh-squeezed

Lime wheel, for garnish

Make the persimmon puree: In a blender, puree the persimmons (with skins), adding simple syrup to taste. This makes about one-half cup puree. The puree will keep, covered and refrigerated, for up to 1 week.

Prepare a martini glass by placing 1 part cinnamon and 3 parts salt (taste and adjust ratio as desired) on a small plate, wet the rim of the glass with a lime wedge, then dip it in the mixture. In a cocktail shaker with ice, combine the tequila, 1 1/2 ounces of persimmon puree and lime juice. Shake vigorously and strain into the rimmed glass. Garnish with a lime wheel.

Adapted from Tim Staehling, the Hungry Cat. To make simple syrup, heat equal parts sugar and water until the sugar has dissolved. Remove from heat and cool before using.

Betty Hallock

Betty Hallock is deputy Food editor at the Los Angeles Times. She has co-written four cookbooks, including “Bäco: Vivid Recipes from the Heart of Los Angeles,” “Amá: A Modern Tex-Mex Kitchen” and “Baking at République.” She started her journalism career at the Wall Street Journal and Scientific American in New York, worked on the L.A. Times’ Business desk, and was interim food editor at Los Angeles Magazine. Hallock also helped launch a food and nutrition vertical for wellness app RoundGlass. She’s a graduate of UCLA and New York University.