Thousand Autumns: A Persimmon Old Fashioned

Inspired by one of my favorite authors and one of my favorite countries, this drink is meant to capture the tastes of Japan that is just finishing up a long, cool autumn. You should feel transported to another time and place and to (hopefully) be inspired to pick up a copy of The Thousand Autumns of Jacob de Zoet by David Mitchell. Set in the late 18th century, this historical novel touches on everything from artists, to Dutch trading concessions, to, of course, persimmons.



What you'll need:

2 ripe persimmons

½ cup brown sugar

½ cup water

Pinch of cinnamon, ground ginger, nutmeg, and cloves

1 teaspoon orange zest

3 dashes of bitters

Ginger ale or soda water

2 ounces brandy or whiskey


Ice

orange slices

orange zest

½ persimmon



What to do:

Bring water, brown sugar and 1 persimmon, peeled and chopped in a small saucepan to a boil. Simmer for 10 minutes. Strain and set aside to cool.


Combine 3 tablespoons of persimmon simple syrup, orange zest, bitters, ½ of one persimmon peeled and diced in a cocktail glass and muddle. Add brandy or whiskey and ice.

Top with ginger ale or soda water.


Garnish with a curled piece of persimmon peel and cranberries and a cinnamon stick.

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