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Persimmon Margarita

2 oz Z Tequila

2 oz Paula's Texas Orange

2 oz Persimmon Puree

1 oz Lime Juice

Cinnamon-Sugar-Cayenne rim

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.