We had loads of persimmons hanging around after our holiday feasts, and Joshua and Chyi were VERY very thirsty.  After traipsing around Monaco looking for Elderflower we decided to make do with our leftover fruits and try to invent a new cocktail to rival the watermelon basil ones we confected over the summer.

The result was a tasty sweet gin cocktail.  We suggest taking the extra effort to find fresh persimmons, which are easily found on the Riviera, especially the Italian side, this time of year.

Serving Size: 4


Simple Syrup:

1 cup water
1 cup sugar
peel of one lemon


2 persimmons, fully ripe
2 handfuls basil leaves
8 shots Hendricks gin, chilled
4 cups Perrier
Cucumber wheels, for garnish


For the Lemon Simple Syrup:

Place water, sugar and lemon peel in a medium saucepan over medium-high heat. Bring to a boil, stirring until sugar is dissolved. Remove from heat, and let stand 30 minutes. Pour liquid through a wire-mesh strainer, discarding lemon. Cover and chill 4 hours.

For the Cocktail:

Peel, pit and puree the persimmons in a food processor.  Pass through a strainer into a pitcher.  Add the basil and smash with a wooden spoon to release the flavor.  Add the rest of the ingredients, adjusting the levels of simple syrup, gin and perrier to taste.Place ice in individual glasses, fill with the cocktail and garnish with a cucumber wheel.  Serve immediately.

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