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A holiday-spiced persimmon pudding gives a seasonal dimension to this modified Dark and Stormy from Chicago bartender Lynn House. What to do with the extra pudding? Grab a spoon!
2 oz. dark rum
1/2 oz. fresh lime juice
1 1/2 oz. baked persimmon pudding
2 oz. ginger beer
Tools: shaker, strainer
Glass: double rocks
Garnish: persimmon wheel
Combine all ingredients except ginger beer and shake with ice cubes until well-chilled, then strain into a double rocks glass filled with crushed ice. Float ginger beer on top and garnish.
For the Baked Persimmon Pudding: Dice 6 persimmons and place in a mixing bowl. Add 2 cups maple syrup, 2 teaspoons finely grated ginger and 2 teaspoons ground allspice. Stir until well coated, then place in a baking dish and bake at 350 degrees for 45 minutes or until the fruit breaks down. Cool and roughly puree.
Lynn House, Blackbird, Chicago