A holiday-spiced persimmon pudding gives a seasonal dimension to this modified Dark and Stormy from Chicago bartender Lynn House. What to do with the extra pudding? Grab a spoon!

2 oz. dark rum

1/2 oz. fresh lime juice

1 1/2 oz. baked persimmon pudding

2 oz. ginger beer

Tools: shaker, strainer

Glass: double rocks

Garnish: persimmon wheel

Combine all ingredients except ginger beer and shake with ice cubes until well-chilled, then strain into a double rocks glass filled with crushed ice. Float ginger beer on top and garnish.

For the Baked Persimmon Pudding: Dice 6 persimmons and place in a mixing bowl. Add 2 cups maple syrup, 2 teaspoons finely grated ginger and 2 teaspoons ground allspice.  Stir until well coated, then place in a baking dish and bake at 350 degrees for 45 minutes or until the fruit breaks down. Cool and roughly puree.

Lynn House, Blackbird, Chicago

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