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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
Total Time5 minutes
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.