a perfect november 4th mojito.
Picture and mixing instructions found at Muy Bueno Cookbook
6 ounces light rum
8-10 mint sprigs
4 tablespoons fresh squeezed lime juice
Simple syrup (about 4 tablespoons sugar to 4 tablespoons water combined) to taste
2-3 tablespoons persimmon puree, (fuyu variety)
2 lime slices
Puree persimmons (remove skin), in a blender or juicer.
Place ice in a beverage shaker, add rum, bruised mint leaves, lime juice, and sugar mixture. Shake well and serve over ice in a high ball glass. Add the persimmon puree and combine gently, and top off with club soda. Garnish with a lime wedge and mint leaves.