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
Servings: 4
Author: the communal feast
- 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
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.
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.