This Seasonal Spin on the Old Fashioned Is My Favorite Fall Cocktail

Every fall, I look forward to the arrival of Fuyu persimmons, a sweet, delicate fruit that’s available for just a few months each year. Unlike Hachiya persimmons, which are incredibly bitter when unripe and can only be enjoyably eaten when they’re so soft they’re nearly bursting, Fuyu persimmons are edible once they’ve turned bright orange and have a slight give when touched. The fruit pairs especially well with warm spices like cinnamon, star anise, cloves, and cardamom, and its mellow sweetness makes it a great addition to cocktails.

I often turn the fruit into a spiced, honey-sweetened syrup that I keep refrigerated or frozen, which means I can easily incorporate it into a beverage whenever I want. I use the syrup in cocktails with vodka and citrus; as a fun, seasonal addition to an Aperol spritz; or added to a hot rum apple cider. It’s also delicious when paired with London Dry or Plymouth gin. My favorite way to use the syrup, however, is in an Old Fashioned, the classic cocktail of bourbon or rye whiskey, bitters, and sugar. It’s my go-to drink for cocktail parties; I often make a large batch of the beverage ahead of time and give it an autumnal flair by incorporating the spiced persimmon syrup. 

2 Key Techniques for Making an Autumnal Persimmon Old-Fashioned

1. Use bourbon instead of rye whiskey. I like to use bourbon instead of rye whiskey, as bourbon’s softer, gentler flavor allows me to go heavier on the spices in a way that rye—which has a spicier flavor profile—would not allow for. While you can use any good quality bourbon, my favorite is Basil Hayden, as it has a round mouthfeel, isn’t excessively sweet, and has a mild aftertaste. 

2. Simmer, mash, and strain the fruit. To make the syrup, all you have to do is mash the persimmons to release their juices, then simmer them with honey, water, a cinnamon stick, star anise, cardamom pods, and an orange or mandarin peel. This infuses the syrup with the persimmon’s flavor and warm notes from the spices. Strain and cool it, and it’s ready to use immediately, or you can save it for up to a week.

The recipe below makes a batch of six cocktails, but it’s easily doubled or halved, so you have options. And if you’d like to just make one drink, simply combine two and a half tablespoons of the persimmon syrup, two to three dashes of Angostura bitters, and two ounces bourbon in a mixing glass. Add several large ice cubes and stir rapidly with a bar spoon to chill. Strain into a rocks glass with fresh ice. However you serve it, it’s a great drink for Thanksgiving or any other fall holiday—or just to celebrate the autumn season itself.

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