My Thanksgiving Cocktail: Thankful for Fuyu
Look for Fuyu persimmons, the short and round variety that can be enjoyed while still crisp. Be sure to keep an eye on them as they caramelize, stirring frequently to prevent burning.
1 ripe fuyu persimmon, coarsely chopped
½ cup water
1 star anise
Freshly grated cinnamon
1 cup brown sugar
1 ounce orange liqueur
½ ounce spiced fuyu syrup
½ ounce lemon juice
Thinly sliced fuyu persimmons or lemon rind, for garnish
For the Spiced Fuyu Syrup
For a “Thankful for Fuyu” for One
To Make the Syrup
1. In a nonstick pan over medium-low heat, stir the chopped persimmon until it begins to caramelize, about 8 minutes.
2. Stir in the water, anise, and grate in some cinnamon to taste. Turn the heat up to high to bring to a boil, then adjust to maintain a simmer.
3. Add the brown sugar and continue stirring until dissolved. Set aside until cool, then strain. Store in an airtight container in your refrigerator until you’re ready to use.
To Make a "Thankful for Fuyu" for One
1. In a cocktail shaker, combine the orange liqueur, fuyu syrup, and lemon juice. Fill with ice and shake until very cold, then strain into a coupe glass.
2. Top with champagne and garnish with persimmon or lemon peel. Cheers!