This persimmon cocktail made with cinnamon, sage, and honey simple syrup is combined with champagne for a refreshing and herbal drink that is perfect for the holidays!
Persimmons: A Fall & Winter Fruit
Unlike many fruits that are difficult to come by in the winter months, persimmons are in season during this time of year from October through February.
There are several varieties of persimmons including the Asian Hachiya, and Fuyu. There is also the American Persimmon known as Diospros Virginiana.
I go into greater detail about the types of persimmons in my Spiced Persimmon Bread with Honey and Ginger post.
When ripe, a persimmon is sweet and rich in flavor. However, if you take a bite of a persimmon before it’s ripe you’re in for quite an unpleasant bitter and astringent taste.
For this recipe you will want to use a Hachiya or American Persimmon. You will know when a persimmon is ripe when it is very soft to the touch.
When pressing your finger to the persimmon it should feel similar to a water balloon, and the top will easily pull away from the skin when you give it a twist. The inside will be bright orange and have a jelly like consistency.
Related: 15 Persimmon Recipes: cakes, pies, jam, cocktails & more!
Sage: A Perennial Herb
Sage is a greenish gray herb that belongs to the same family as oregano, lavender, rosemary, thyme, and basil. Sage is a perennial herb that persists through the fall and winter, making it a perfect herb to use in winter recipes.
For years sage was used as a medicinal herb. Recent studies have proven both the medicinal and health benefits of sage.
High in antioxidants, sage helps to protect your immune system and is also anti-inflammatory. In addition, research has shown that sage may improve cognitive skills and lower blood glucose levels.
Related: 10 Reasons to Grow Sage for your Garden, Food & Health
Sage and Persimmon: A Perfect Match
Persimmons are rich and sweet in flavor. Sage is slightly bitter with a pine aroma and notes of citrus.
Combined with the sweet and spicy flavor of cinnamon, this persimmon cocktail has a cohesive flavor profile that compliments all of the components.
Persimmon Champagne Cocktail Recipe
With the holidays in full swing, it’s the time of year to celebrate with a cocktail. I love a good cocktail, especially this time of year when I can bring in the flavors of the season.
This cocktail starts with a simple syrup made with persimmons, cinnamon, sage, and honey.
As the persimmon puree simmers and reduces with the sage it takes on an herbal earthy flavor that pairs perfectly with the bubbly champagne and tart orange juice.
Here is how to make this festive persimmon champagne cocktail!
Persimmon Syrup
The first step in making this persimmon cocktail is to make a persimmon syrup. This is super simple to do.
Step 1: Combine the persimmon pulp, water, cinnamon, and sage leaves in a pot and bring to a boil.
Step 2: Reduce heat and let simmer for 15-20 minutes, then remove from the heat and let cool to room temperature.
Step 3: Strain out the cinnamon stick and sage leaves. Stir in the honey.
Step 4: Transfer to a jar, cover and store in the refrigerator until ready to use.
Persimmon Champagne Cocktail
Once you have your persimmon syrup it’s simple to create this cocktail If you would like a mocktail instead of a cocktail sub the champagne for sparkling water.
Step 1: Put 2 tablespoons of the persimmon syrup into each glass, then add the orange juice and stir a bit to combine.
Step 2: Fill the glass with champagne (or sparkling water for a mocktail), tilting the glass as you pour to minimize foamy bubbles.
Step 3: Garnish with a cinnamon stick and fresh sage leaves and enjoy!
Persimmon Champagne Cocktail is a Festive Holiday Drink
This persimmon cocktail is refreshing and herbal drink to enjoy during the holiday season and throughout the winter months.
The sweet honey like flavor of the persimmons balances with the spice of the cinnamon and the bitter citrus tones from the sage, bringing together the flavors of winter into one delicious drink.
For another delicious persimmon recipe check out my Spiced Persimmon Bread with Honey and Ginger.
If you’re looking for more herbal cocktail to enjoy this winter give my Rosemary Champagne Cocktail with Blood Orange or Pomegranate Martini with Rosemary Honey Syrup a try!
More Easy Cocktail Recipes
- Infused Winter Gin
- Conifer Infused Vodka
- Raspberry Mint Wine
- Cranberry Champagne Cocktail
- Rhubarb Gin Sour Cocktail
- 10 Holiday Cocktail Recipes
- Elderberry Cocktail
- Rosemary Champagne Cocktail
- Rose Hip Whiskey Smash
Persimmon Champagne Cocktail
Equipment
Ingredients
Persimmon Syrup
- 1/2 cup persimmon pulp use Haichya persimmons
- 1/2 cup water
- 1 cinnamon stick
- 2 fresh sage leaves
- 1/2 cup honey
Persimmon Champagne Cocktail (per drink)
- 2 tbsp persimmon syrup
- 1 tbsp freshly squeezed orange juice
- champagne or sparkling water
- cinnamon stick for garnish
- sage leaves for garnish
Instructions
Persimmon Syrup
- Combine the persimmon pulp, water, cinnamon, and sage leaves in a pot and bring to a boil.
- Reduce heat and let simmer for 15-20 minutes, then remove from the heat and let cool to room temperature.
- Strain out the cinnamon stick and sage leaves. Stir in the honey.
- Transfer to a jar, cover and store in the refrigerator until ready to use.
Persimmon Champagne Cocktail
- Put 2 tablespoons of the persimmon syrup into each glass, then add the orange juice and stir a bit to combine.
- Fill the glass with champagne (or sparkling water for a mocktail), tilting the glass as you pour to minimize foamy bubbles.
- Garnish with a cinnamon stick and fresh sage leaves and enjoy!
Notes
- I used freshly squeezed orange juice in this recipe but you can use a citrus juice of your choice.
- If you would like to make this recipe into a mocktail substitute sparkling water for the champagne.
This could not come at a better time. I have never eaten a persimmon, that I can remember. I purchased some to explore and viola…you came through with some lovely sounding recipes. I even found a champagne split cleaning the basement yesterday. Timing is everything! Thank you…I raise my glass to your amazing posts!
This sounds marvelous. Unfortunately, whenever I heat my American Persimmons (Meader), the pulp seizes and the tannins are intense even if the pulp is sweet. Do you have any tricks to remove the tannins? I have waited for frost, frozen them, refrozen them, let them sit in a CO2 chamber for 24 hrs, and will try different polysaccharides next. I feel pretty hopeless that I could ever use the fruit from my tree for anything more than persimmon bread. Thanks!
Sounds great! How long will the syrup keep after you make it? Wanting to prep this for multiple holiday events.
Hi Jen. The syrup should stay good for a week or two refrigerated. Happy holidays!