Chances are you know someone with a persimmon tree in their front yard. Put the oft-forgotten fruit to good use in this not too sweet not too spicy concoction.
2 ounces Venus Gin Blend No. 02
3/4 ounce persimmon-allspice syrup*
1/2 ounce lime
Combine all ingredients in a cocktail shaker filled with ice and shake until chilled. Serve up and garnish with a lime wedge.
Peel and slice 6 ripe Fuyu or Hachiya persimmons and combine in a pot with 2 quarts water, 10 whole allspice berries and 2 cups sugar. Bring to a boil then reduce over medium heat for 30 minutes stirring occasionally. Remove from heat and let cool for 1 hour before fine straining into a separate container.