date:Jan 06, 2013
.
Persimmon mojito
Servings: 2, 8-oz. cocktails
Note: To remove the skin from the persimmon, remove green stem, cut two slits with a pairing knife at the top of the fruit and drop in boiling water for about a minute. Remove from water and immediately remove the skin. Discard.
3 tablespoons persimmon puree
Ice cubes, crushed
6 ounces rum
6 to 8 fresh mint leaves, bruised with a mortar and pestle
4 tablespoons fresh-squeezed lime juice
2 tablespoons simple syrup
Club soda
Lime slices
1