Persimmon Champagne Cocktail
This persimmon cocktail made with cinnamon, sage, and honey simple syrup is combined with champagne for a refreshing and herbal drink.
Servings 1
Calories 187kcal
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.
Nutrition
Serving: 1drink | Calories: 187kcal | Carbohydrates: 12.2g | Fat: 0.2g | Sugar: 13g | Iron: 1mg