Persimmon & Spice G&T
Ingredients
Servings
- 1 ½ oz. bombay sapphire
- 4 fuyu persimmons, peeled, cored and chopped
- 2 oz. premium tonic water
- 2 tbsp. pomegranate seeds
- 200 g sugar
- 1 buddha hand lemon finger, chopped (or peel of 1 whole lemon)
- 1 one-inch piece of ginger, peeled and chopped
- 1 cinnamon stick
- 1 star anise
- 1 oz. fresh lime juice, plus zest
- 1 oz. pomegranate juice
- 180 ml water
- Ice
Instructions
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In a saucepan, add persimmons, sugar, water, buddha hand lemon, ginger, cinnamon, and star anise and bring to a boil over medium high heat. Reduce to medium heat and simmer for 20 minutes. Remove from the heat.
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Set a fine sieve over a medium heatproof bowl and strain the persimmon mixture into the bowl; reserve persimmon pieces for garnish.
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Refrigerate syrup until chilled, at least 30 minutes (makes 1 ¼ syrup).
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Fill a cocktail shaker with ice.
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Add the Bombay Sapphire, pomegranate juice, NaN g. of the persimmon syrup, and shake until well chilled.
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Add ice to the chilled glass. Strain mixture over ice. Add tonic water, lime zest, lime juice, and stir lightly. Garnish with pomegranate seeds and a few cooked persimmon pieces.
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Notes
Source https://www.bonappetit.com/recipe/persimmon-and-spice-gandt#intcid=_bon-appetit-recipe-bottom-recirc_af6ed10a-0c80-46c0-84a9-ae5e6e07feaf_text2vec1 bonappetit.com
Imported from Mela.
