Glo Noodle House spills the (Thai) tea with this recipe for a cozy Arrietty cocktail starring ripe persimmons, sake, and spiced gin.
“The gin used for the cocktail is steeped in Thai tea, which brings out the earthy, spicy flavors of the persimmon. It’s rounded out with a little acid from the lemon juice.”—Ariana Teigland, owner, Glo Noodle House
Arrietty Cocktail
Ingredients
- 1 fuyu persimmon (very ripe)
- 2 oz. Thai tea steeped gin*
- 1½ oz. Nishide Moromi Sake
- ½ oz. fresh lemon juice
- ½ oz. fresh orange juice
- ¼ oz. simple syrup
- pinch salt
Directions
- Scoop the flesh from the persimmon, discarding skin and stem, into a blender with simple syrup, lemon juice, orange juice, and salt, and pulse.
- In a cocktail shaker with ice, combine persimmon mixture, sake, and Thai tea gin, and shake.
- Double strain over ice into a rocks glass.
- Garnish with dehydrated persimmon.
Notes
Ask the Owner: Ariana Teigland
Glo’s aesthetic: “Playful, warm, familial, and intentional.”
On the Arrietty: “Persimmons are sweet, slightly tangy, and rich, with flavors that remind me of baking spices. The sake we use, Nishide Shuzo Moromi, is made with 901H yeast, which enhances stone fruit notes like apple and pear—perfectly complementing the creamy richness of persimmon. The gin, infused with Thai tea, highlights its earthy, spicy tones, while lemon juice adds a bright touch of acidity.”
A taste of nostalgia: “Growing up, my dad would bring home persimmons in season, but we had to wait for them to ripen. I’d patiently watch them, waiting for the day we could cut one open and scoop out the sweet flesh with a grapefruit spoon.”
Glassware & garnishes: “Serve the Arrietty over ice in a rocks glass, and top it with a dehydrated persimmon slice. Thinly sliced, the seeds form a beautiful star-like pattern.”
Fruit first: “Make sure your fuyu persimmons are fully ripe! They should feel squishy, with a fleshy texture somewhere between a ripe banana and applesauce.”
Flavor pairing: “This drink goes great with dishes that are spicy and rich—a bowl of posole, a chili, or even a curry. It’s perfect for a winter evening by the fireplace.”
