Dried persimmons add an earthy sweetness to this genever gem.
1 1/2 oz. persimmon-infused genever
3/4 oz. olorosso sherry
3/4 oz. Bonal
Tools: mixing glass, barspoon
Garnish: persimmon slice (optional)
Combine all ingredients and stir with ice. Strain into a chilled glass and garnish, if using.
For the persimmon-infused genever: Combine 750 ml. of genever with 5 oz. of dried persimmons, and let infuse for 1 week. Strain before using.
Matt Grippo, Blackbird, San Francisco