Persimmon Margarita

5 (2 ratings)

35

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Whether you’re celebrating Halloween or Día de los Muertos this cocktail will help you celebrate in great spirits — they’re simply to die for!

Fall is here and the arrival of persimmons is worth celebrating. I did not even know about this fruit until a couple of years ago and boy I plan on making up for lost time. I know that there are numerous culinary applications for persimmons, but I prefer to drink them. This twist on a classic margarita is a great way to make the most of persimmon season, which is at its peak in November. The persimmon blends beautifully with tequila, and the cinnamon-sugar rim brings everything together seamlessly.

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5 (2 ratings)

Persimmon Margarita

Total Time: 5 minutes
Yield: 1
Prep: 5 minutes
This twist on a classic margarita is a great way to make the most of persimmon season, which is at its peak in November. The persimmon blends beautifully with tequila, and the cinnamon-sugar rim brings everything together seamlessly.
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Ingredients 

  • 1 3/4 ounce tequila reposado
  • 2 to 3 non-astringent persimmons, such as fuyu, peeled
  • 1/2 ounce Agave Nectar or simple syrup, equal parts sugar and water, dissolved
  • 1 ounce lime juice, freshly-squeezed
  • Ice cubes
  • Cinnamon-sugar for glass rims
  • Lime wheel for garnish

Instructions 

  • On a salad plate, make a cinnamon and sugar mixture for the glass rim. Wet the rim of a margarita or martini glass with a lime wedge and dip it in the cinnamon and sugar mixture.
  • Puree persimmons (remove skin), in a blender or juicer. Add agave nectar or simple syrup to taste. In a shaker, combine the tequila, 2 ounces of persimmon puree and the lime juice. Shake the mixture with ice and strain into the cinnamon and sugar rimmed glass. Garnish with a lime wheel.

Notes

Feel free to use pumpkin pie spice instead of cinnamon for the sugar rim.

Nutrition

Calories: 168kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Sodium: 2mg | Sugar: 10g | Vitamin C: 10mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Photography by Jeanine Thurston

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35 Comments

  1. Cynthia Briceño says:

    What tequila brand so you like to use?Cynthia

  2. a coook from Seattle says:

    I see both the Hachiya and Fuyu persimmons in your pictures. I am a big fan of them and just peel, cut and eat the Fuyus. The Hachiya you have to wait until they’re almost mushy before they are not too tart. Did you happen to make a drint with that variety? I can get either, but thought one where the fruit was already softer (the ripe Hachiya) would work better. What is your experience? Can’t wait to try one!

    1. muybuenocookbook says:

      Hello cook from Seattle! We prefer to use Fuyus, because they are sweeter. But, we have used both and adjusted the agave nectar to sweeten as needed. Sounds like you have great options in your area. LUCKY! Salud!

  3. Cookie and Kate says:

    What a beautiful cocktail! I have reposado tequila, I’ll have to look for persimmons so I can make this drink!

    1. muybuenocookbook says:

      Its worth the persimmon hunt 😉

  4. idreamofgreenie says:

    I NEED to make this. Margaritas are my favorite drinks and I don’t like when they are too saccharine sweet plus I love persimmons. Thanks for sharing 🙂

    1. muybuenocookbook says:

      Who doesn’t LOVE margaritas? Did you see our Cranberry Margarita post? That one is super yummy too!!! Stay tuned for more fun festive cocktails coming soon!!!