Arrietty Cocktail
“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
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
* add one Thai tea bag to 1 c. of gin, let steep overnight