Lush Life

To be a lush chef, does not mean to drink in excess - this can result in scary fires and bad dishes. A lush chef is one who enjoys gourmet cooking/baking, often with fresh ingredients and the smart use of one's home bar. If there happens to be half a bottle of beer, a glass of wine, or a sip of brandy left over...well, one cannot be wasteful. I give you permission to imbibe.

About Me

My Photo
The Lush Chef
Twitter: @thelushchef Provenance: Santa Monica Dish: Coq au Vin Spirit: Whiskey Wine: Malbec Beer: Hefeweizen Farmer's Market: Santa Monica on Main Street
View my complete profile


Powered by Blogger.
Nov 28, 2013

Spiced Persimmon Maple Old Fashioned

One of the fruits that embodies the fall and winter for me are persimmons.  I love their odd crunchy texture and the spiced flavor notes.  When I saw this Spiced Persimmon Maple Old Fashioned from Aida Mollenkamp, I couldn't wait to try it out!  Usually, when I drink Old Fashioneds, I go pretty simple and light on the fruit.  But when it's highlighting a fun and seasonal fruit, I'll make an exception.  Instead of a Fuyu Persimmon, I used Hachiya because it's a little softer and easier to muddle.  I also used a lot less maple syrup - 1 Tablespoon instead of 2 or 3.  For the orange bitters, I slipped in my homemade Bitter Revenge Bloody Sweet Blood Orange & Rosemary bitters to amp up that holiday spice.  With the maple syrup and cinnamon, it's the epitome of season, and a great post-Thanksgiving cocktail to extend the celebration!

Spiced Persimmon Maple Old Fashioned
  • 1/4 ripe Hachiya persimmon, diced into small pieces
  • Orange wedge with rind, about 1/8 of an orange
  • 1 Tbs maple syrup
  • 2 oz rye whiskey (I used Bulleit)
  • 4 dashes orange bitters 
  • Cinnamon stick
- Add the persimmon, orange and maple syrup into an Old Fashioned glass and muddle, lightly bruising the orange.
- Add a few ice cubes, whiskey and orange bitters.
- Freshly grate in some cinnamon.
- Stir with the cinnamon stick until the drink is chilled.