Persimmon creates a delicious and seasonal orange cocktail for Halloween drinking. A fresh candied walnut makes a spooky garnish.
When it comes to creating orange drinks for Halloween, most people reach for a can of pumpkin. Or more creatively, some sweet potato puree. But both of those are so thick and starchy, they make rather substantial drinks.
I’ve discovered that persimmons are the perfect orange base for a Halloween cocktail. They’re a beautiful hue, persimmons are really coming into season in mid-October and their sweet, unassertive flavor mixes well.
Visit Maria’s Good Things for more persimmon recipes.
I paired my persimmon syrup (mix a cup of organic persimmon puree with a brown- sugar simple syrup) with some preserved fresh walnuts from Harvest Song Ventures. Black, soft and sweet, the candied walnuts are often paired with blue cheese or even foie gras. The baby walnuts do look rather alarming, so you could say they were decaying eyeballs, spider eggs or something equally gross for Halloween.
The Nutty Persimmon
1-1/2 ounces persimmon syrup
1-1/2 ounces Laird’s applejack (or bourbon)
1 teaspoon walnut syrup
juice of 1/4 lemon
shake powdered cinnamon
float of blanc de noirs sparkling wine
1/2 fresh walnut, for garnish
Add the persimmon syrup, applejack, walnut syrup, lemon juice and spices to a cocktail shaker filled with ice. Shake until well-chilled, then strain into a small martin glass or a coupe. Top with the blanc de noirs and stir lightly. Garnish with the fresh walnut half.
Makes 1 cocktail
© By Maria C. Hunt, aka The Bubbly Girl
John Oates and me before they performed at the Rock the Cure benefit in La Jolla.
It’s been a busy week since The Bubbly Bar launched last week with an awesome bash for 400 who sipped Domaine Chandon sparkling wine cocktails at the Hotel Solamar. The fun continued this week when I was the guest mixologist at Rock the Cure, a benefit to raise money for juvenile diabetes research through JDRF.org.
Grand Marnier and Navan Cognac make a delicious version of The Stiletto from The Bubbly Bar. (Photo by Maria C. Hunt)
My signature event cocktail was The Rich Girl named in honor of the event headliners Hall & Oates. A deliciously potent blend of brut sparkling wine, Grand Marnier and Navan Cognac, the Rich Girl was a revinvention of The Stiletto cocktail from the book. I wish Navan had been around when I was writing The Bubbly Bar; the fine French cognac is infused with Madagascar vanilla and has a wonderfully warm and complex flavor. It blends perfectly with the natural curacao orange in Grand Marnier, which is also a cognac based liqueur.
To make it a more luxurious cocktail, I soaked the orange peel garnish in the Navan and then added a touch of 24K edible gold leaf to the drink. It was a hit with both men and women who liked the blend of crisp Gloria Ferrer bubbles, sweetness and potency.Thanks to Steve and Lisa Altman for inviting The Bubbly Girl to be a part of the benefit and Steve Slater and Sara Southern of Southern Wine and Spirits; and Anne Walraven of Moet Hennessy for making the cocktail possible.
The flavors of vanilla and orange liqueurs mixed with bubbly appealed to men and women alike. Both of these guests came back for seconds! (Photo by Maria C. Hunt)
John Oates of H & O got a kick out of the fact that the drink was named The Rich Girl and was kind enough to pose for a picture! And the evening was a success, raising $500,000 to help combat juvenile diabetes!