Zero Proof Never Tasted Better What is a fall fruit you never get tired of? Mine is a persimmon. After being gone for most of October, I find myself still not ready to let go of fall! While in Japan, I saw many persimmons (Kaki), specifically the non-astringent Fuyu variety hanging from trees. They are the perfect fall fruit that pairs well with autumn spices like cinnamon, nutmeg, clove, cardamom, ginger, and allspice. I made a spiced persimmon syrup with cinnamon and ginger, then paired it with Beckett’s non-alcoholic Cinnamon Whisky (#gifted) and lapsang souchong black tea. The result is a complex but warming, autumnal, smoky-sweet drink — something like a cross between a spiced Old Fashioned and a smoked tea toddy. Mocktail cheers! Smoky Persimmon Sour Mocktail: 2 oz Non-Alcoholic Cinnamon Whiskey @drinkbecketts 2 oz chilled lapsang souchong tea (steep 1 tea bag in 8 oz of boiling water) 1 oz spiced persimmon syrup* 1 oz persimmon puree (1 persimmon blended or pureed and filtered). .75 oz fresh lemon juice 1 egg white Instructions: Brew & chill the tea in advance | combine the Becketts Non-Alcoholic Cinnamon Whiskey, lapsang souchong tea, homemade spiced persimmon syrup, persimmon puree, lemon juice, and egg white into a shaker | dry shake (no ice) for about 10 seconds | add ice and shake vigorously until well-chilled and combined | strain into a Nick & Nora glass | garnish with a thin slice of persimmon Homemade spiced persimmon syrup*: 2 ripe fuyu persimmons, peeled and diced 1/2 cup water 1/2 cup brown sugar 1 cinnamon stick 1-inch knob of fresh ginger, peeled and sliced Combine persimmons, water, sugar, cinnamon stick, and ginger in a saucepan | simmer over medium heat until sugar dissolves | reduce heat and cook for 10 minutes until persimmons soften, mash gently | remove from heat | discard spices, cool, blend until smooth | strain and chill in an airtight container for up to 2 weeks #jillsbarcreations #mocktail #zeroproof #nonalcoholic #mindfulmixology #persimmon #mocktails #mocktailtime