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Bourbon Persimmon Cocktail

This seasonal cocktail brings the rich warmth of bourbon together with the delicate sweetness of persimmon syrup. The addition of orange bitters adds a citrusy depth, making this cocktail perfect for fall gatherings or cozy nights in.

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Bourbon Persimmon Cocktail

Bourbon Persimmon Cocktail

Prep Time: 4 minutes
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Course: Drinks
Cuisine: American
Keyword: Bourbon, bourbon cocktails, orange bitters, orange bitters cocktails, persimmon cocktails, Persimmon Syrup
Servings: 1
Author: Paul Kushner

Ingredients

  • 2 oz Bourbon
  • 0.5 oz Persimmon Syrup
  • 3 dashes Angostura Orange Bitters
  • Persimmon Wheel for garnish

Instructions

  • Add the bourbon, persimmon syrup, and orange bitters to a mixing glass filled with fresh ice.
  • Stir thoroughly until the drink is well chilled.
  • Strain into a cocktail glass over a large ice cube.
  • Garnish with a persimmon wheel for a seasonal touch.
  • Enjoy!

Notes

Pro Tips
  • If fresh persimmon is unavailable, you can substitute the persimmon syrup with a spiced syrup for a similar autumnal vibe.
  • Stirring the cocktail instead of shaking keeps the texture smooth and enhances the bourbon’s flavor.
  • For a more aromatic garnish, express the oils from an orange peel over the drink before adding it as a garnish.
Tried this recipe?Leave a comment and let us know how it was!

Tasting Notes

The Bourbon Persimmon Cocktail offers a well-balanced blend of rich bourbon with the subtle sweetness of persimmon syrup. The orange bitters provide a citrusy zing that complements the warmth of the bourbon, making this cocktail both cozy and refined.

See also  15 Most Popular Non-Chill Filtered Bourbons to Try
Bourbon Persimmon Cocktail
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

Follow them on LinkedIn, Instagram, Facebook, Youtube, Google Guide and MuckRack.

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