Persimmon Fizz Cocktail Recipe

The first time I tasted a persimmon, I was on vacation in Israel and had already accustomed myself to a host of new foods. One morning at breakfast, when I spied a platter of what turned out to be persimmons. The bright orange, roundish fruits looked like tomatillos but tasted like honey, their wobbly, jelly-like flesh submitting to the barest pressure of my spoon. Ever since that morning, I've been hooked.

It's not always easy to find persimmons here in the U.S., but they're worth seeking out at the specialty grocery stores where they tend to pop up. Right now, we're at the tail end of persimmon season — it generally lasts through March — so time is of the essence. Stock up on a few too many persimmons, reserve a few for eating out of hand and, with the rest, whip up a vivid, simple syrup-sweetened purée that's a perfect add-in for a variety of cocktails, slipping with ease into bourbon Old Fashioneds as well as lighter, more summery gin-based drinks. But the most festive, brunch-worthiest use of this lovely fruit purée is in a variation on the classic mimosa: blended persimmons yield a simple yet totally unexpected fizz that's way more exciting than your standard orange juice-and-champagne.