2 oz Z Tequila
2 oz Paula's Texas Orange
2 oz Persimmon Puree
1 oz Lime Juice
For the puree: wash a couple soft, ripe persimmons and remove the stems. Press the persimmons through a fine-mesh strainer with a rubber spatula.
Combine all ingredients and shake with ice to chill and emulsify. Strain into rocks glass rimmed with cinnamon, sugar, and cayenne.
Recipe courtesy of David Alan's Tipsy Texan: Spirits and Cocktails from the Lone Star State.