Kaki Sour
A recipe for a Kaki Sour from the cookbook, Kanpai! This gin-based cocktail pairs persimmon with lemon for a comforting blend of autumn flavors.
Ingredients
- 1 persimmon peeled and seeded, plus a slice to garnish
- 2 tablespoons simple syrup
- ice cubes
- 2 tablespoons lemon juice
- 50 milliliters (1 3/4 ounce) gin I used a Japanese gin
- 1 star anise to garnish, optional
Instructions
- Blitz the persimmon and simple syrup in a blender until smooth.
- Fill a cocktail shaker with ice, then add 3 tablespoons of the persimmon puree, the lemon juice and gin, and shake until chilled.
- Strain into an ice-filled old fashioned glass.
- Garnish with the star anise, if desired, and the persimmon slice.
- Any left-over puree can be kept in an airtight container in the fridge for up to five days.