Persimmon Margarita

Adapted from Tim Staehling, the Hungry Cat. To make simple syrup, heat equal parts sugar and water until the sugar has dissolved. Remove from heat and cool before using.

• Ready In: 10 mins
• Serves: 1

Ingredients

• 2 -3  ripe fuyu persimmons, pulp with skins
• 1⁄2 ounce  simple syrup (1 tablespoon or to taste)
•  ground cinnamon, for rimming the glass
•  fine salt, for rimming the glass
•  lime wedge, for rimming the glass
• 1 3⁄4 ounces  tequila, reposado
• 1  ounce lime juice, fresh-squeezed (2 tablespoons)
•  lime, wheel for garnish

Directions

1. To make the persimmon purée: In a blender, purée the persimmon pulp (with skins), adding simple syrup to taste. This makes about one-half cup purée. The purée will keep, covered and refrigerated, for up to 1 week.
2. Prepare a martini glass by placing 1 part cinnamon and 2 parts salt (taste and adjust ratio as desired) on a small plate, wet the rim of the glass with a lime wedge, then dip it in the mixture.
3. In a cocktail shaker with ice, combine the tequila, 1 1/2 ounces of persimmon purée and lime juice. Shake vigorously and strain into the rimmed glass. Garnish with a lime wheel.