When you’ve had your fill of rich and filling Egg Nogs, Brandy Alexanders and the such, have a go at our take on the classic, with the Persimmon Mule!
A lovely and very seasonal fruit, the Fuyu persimmon hails from Japan, China and Korea. It packs a delicious punch with a honeyed sweetness, which makes the perfect accompaniment to a zingy ginger beer. Did we mention how easy it is to serve for a crowd? Your guests will certainly love this refreshing cocktail for brunch!
- 60 ml The 86 Co Aylesbury Duck Vodka
- 30 ml Fuyu Persimmon Puree
- 30 ml Lemon juice
- 1 dash Bittermens Winter Melon Bitters
- Combine all ingredients over ice, top with ginger beer and garnish with mint and a slice of persimmon