Smoky Persimmons Margarita made with smoky mezcal, a persimmons puree, fresh lime juice, and a quick and easy thyme simple syrup shaken until chilled and strained over crushed ice served with a salty, smoky rim.

We love a good margarita. It’s the perfect canvas for seasonal ingredients and to switch things up! Inspired by persimmons themselves, their gorgeous colour, and beautiful heart shape exterior are what give this margarita it’s naturally coloured orange hue.

Persimmons are rich, tangy, and sweet all at the same time. We find them to have an almost mellow taste which allows them to complement other ingredients well as they don’t over power. They give off this warm fresh flavour which is perfect for this time of year.

When purchasing, be sure to pick out fruits that are soft to the touch. The flesh shouldn’t be firm. This means they aren’t ripe yet and will have a bitter unpleasant taste. Let them ripen in a cool dark area.

HOW TO MAKE PUREE

Peel back the flesh and chop roughly. Toss everything in a blender and allow to come together into a puree. this takes about 3 minutes. The consistency should be thick, but smooth and resemble apple sauce.

For extra flare and that smoked taste- torch thyme leaves until smoking and catches fire. Flip your glass overtop so that it fills with smoke. Used older dried herbs as they will take less time to light.

We hope you enjoy this recipe! If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it on Instagram! We love to see what you come up with. #thecommunalfeast Follow along our social media account on instagram for quick videos on how our recipes come together!

Print Recipe

smoked persimmons mezcal margarita

Seasonal persimmon puree combined with mezcal, fresh lime juice, and thyme simple syrup shaken until chilled and strained over crushed ice served a salty, smoky rim.

Prep Time5 minutes mins

Total Time5 minutes mins

Course: Drinks

Servings: 4

Author: the communal feast

Ingredients

• per single serve
• 2 oz mezcal
• 3 oz Persimmon puree
• 2 oz lime juice
• 0.25 oz thyme simple syrup
• fresh thyme
• ice + crushed ice
• rim: salt chili powder, lime zest

Instructions

• If smoking: Torch thyme sprigs until smoking. Set glass over top and allow to fill with smoke.
• In a shaker combine puree, mezcal, lime juice, simple syrup. Fill with ice and shake until chill to touch.
• Rim glass and fill with crushed ice.
• Double strain contents of shaker into the glass. Use a spoon if needed to push the liquid through the strainer.

Notes

Thyme simple syrup: bring equal parts water and sugar to a boil. Add a handful of thyme and let simmer for 10 minutes.

Persimmon puree: peel fruits and cube. Add to a blender and puree until a smooth consistency forms about 2 mins.