Persimmons are a sweet signifier of autumn. In this soda recipe, Patrick Reynolds, who regularly visits the Santa Barbara farmers market for cocktail ingredients, makes a syrup by combining the chopped fruit with sugar and vanilla. “The sugar acts like salt by sucking out the natural moisture of the persimmon, which liquefies the sugar,” he says. “The syrup comes out a beautiful, glowing orange.”
1 oz. persimmon-vanilla syrup
1 oz. fresh lime juice
6 oz. chilled soda water
Glass: tiki mug
Garnish: orchid or pineapple leaf
Add the syrup and lime juice to a shaker and shake with ice. Add the soda water, pour (unstrained) into a tiki mug and garnish.
Cold-Pressed Persimmon-Vanilla Syrup
2 cups chopped fuyu persimmons
1 cup sugar
1 vanilla bean, halved
Combine all the ingredients in a quart jar or medium-size bowl, and gently toss to incorporate. Cover and refrigerate for 24 hours. strain the liquid (without mashing the fruit) into a clean jar for storage. Reserve fruit for another use.
Patrick Reynolds, Lotusland and The Bobcat Room, Santa Barbara