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Persimmon & Spice G&T

Tiana Gee shares her unique take on a classic G&T with a persimmon and spice simple syrup mixed with pomegranate juice and lime. It's bright, it's aromatic, and it's the perfect cocktail for the holiday season.
By BOMBAY SAPPHIRE® GIN

4.8

(6)

Image may contain Drink Liquor Alcohol and Beverage
Ted + Chelsea Cavanaugh

Ingredients

1½

oz. Bombay Sapphire

4

fuyu persimmons, peeled, cored and chopped

2

oz. premium tonic water

2

Tbsp. pomegranate seeds

1

cup sugar

1

buddha hand lemon finger, chopped (or peel of 1 whole lemon)

1

one-inch piece of ginger, peeled and chopped

1

cinnamon stick

1

star anise

1

oz. fresh lime juice, plus zest

1

oz. pomegranate juice

¾

cup water

Ice

Need to make a substitution?

Preparation

  1. Step 1

    In a saucepan, add persimmons, sugar, water, buddha hand lemon, ginger, cinnamon, and star anise and bring to a boil over medium high heat. Reduce to medium heat and simmer for 20 minutes. Remove from the heat.

    Step 2

    Set a fine sieve over a medium heatproof bowl and strain the persimmon mixture into the bowl; reserve persimmon pieces for garnish. Refrigerate syrup until chilled, at least 30 minutes (makes 1 ¼ syrup).

    Step 3

    Fill a cocktail shaker with ice. Add the Bombay Sapphire, pomegranate juice, ½ oz. of the persimmon syrup, and shake until well chilled.

    Step 4

    Add ice to the chilled glass. Strain mixture over ice. Add tonic water, lime zest, lime juice, and stir lightly. Garnish with pomegranate seeds and a few cooked persimmon pieces.

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