Ingredients 1 (peeled) Fuyu Persimmon 1 1/2 oz. Gin Dash of cinnamon A pinch of Unsweetened cocoa powder
Directions: Muddle one entire fuyu persimmon, add gin and a dash of cinnamon. Add ice. Shake well and strain through a wire mesh strainer. Top with a sprinkle of unsweetened cocoa powder.
A note from the creator:
Fuyu persimmons are in season generally around October through December. They are very sweet with a taste that is somewhere between pumpkin and pear. The subtle sweetness goes really well with a dry gin. The cocoa powder ties it all together. I guess you could even say it’s a Coco Bandicoot.