Making spirits bright with this gorgeous persimmon Paloma! Made with delicious roasted persimmons & Compoveda Tequila’s blanco rosa, you’ll be sipping on these throughout the persimmon season!
For the Persimmon Purée:
1. Cut 3 persimmons into wedges.
2. In a bowl, toss the persimmon wedges with 1 tablespoon nutmeg, 1 tablespoon cinnamon, the juice of one lemon, 3 tablespoons honey, 1 teaspoon vanilla extract, and a pinch of salt to coat.
3. Roast the coated persimmons at 375 F for about 30 minutes or until they are softened and caramelized.
4. Toss the roasted persimmons into a blender and blend until smooth to make the purée.
For the Persimmon Paloma:
1. In a cocktail shaker, add 2 oz of the prepared persimmon purée, ¾ oz of lemon juice, ¾ oz of honey, and 2 oz of Compoveda Blanco Rosa Tequila (without ice).
2. Dry shake for 10 seconds.
3. Prepare a glass with a honey-salt rim.
4. Fill the prepared glass with ice and pour the shaken mixture into it.
5. Top with 1 oz of sparkling water.
6. Garnish with a couple of cloves and enjoy!
