Persimmon Cosmopolitan

December 20, 2012

Persimmon Cosmopolitan

Persimmons are fruit trees that are native to China, but they’re now grown in many parts of the world. There are two main varieties of persimmons: non-astringent and astringent. The difference between the two types is the amount of tannins in the fruit. The heart-shaped Hachiya persimmons, perhaps the most common variety, are astringent. Before they ripen, they’re loaded with bitter tannins and are not palatable, but once they’re perfectly ripe and their flesh has completely softened they become quite sweet.

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Food and Style - Strawberry Cosmopolitan with Ginger Liqueur and Rhubarb Bitters

Locally grown strawberries, whether from your own backyard or a small farm, bear no resemblance to their commercial counterparts. They’re usually small and imbued with a dense crimson color through their core – and they’re tiny bombshells of flavor. No wonder children and adults alike get addicted to the fetching berries.

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If you’ve never had a Bloody Mary made with fresh tomatoes, you’re in for a treat. It makes a lighter, more delicate and yet unbelievably flavorful libation.

Here the fresh tomatoes are puréed with four different fresh herbs: basil, oregano, thyme and parsley. The herbs infuse with the fresh juice for 20 minutes before being strained – time enough to impart their ambrosial perfume to the tomato juice.

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One of the most succulent little jewels of summer is the blackberry. Sweet, tart, almost inky-black, these berries are intensely flavorful… and make the taste buds tingle.

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Chocolate-ginger martini with cayenne-spiked rim

Don’t think this martini is going to be syrupy-sweet! It’s off-dry – intensely flavorful, luscious and only sweet enough to be impossibly decadent.

The dark chocolate cayenne-spiked rim brings a touch of spicy heat, making you want to take each sip from a new spot on the rim (at least that’s what my husband, Marc, does eagerly every time I hand him one of these!) – and the ginger liqueur and lemon bitters make this cocktail taste as exotic as it looks.

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