Spiced Persimmon Bourbon Old Fashioned.

Persimmons are finally here, which means it’s time for a golden, maple-spiced Old Fashioned. This cozy drink leans into sweet persimmons, warm cinnamon, and a splash of citrus. It’s simple to mix, gorgeous in the glass, and perfect for crisp fall nights.

If you’re new to persimmons, Fuyus are your friend (they’re ripe when firm and crunchy). Hachiyas must be super soft to enjoy…save those for baking or jammy purées.

Why You’ll Love this Recipe

• A familiar classic with a fall spin (spiced maple + persimmon).
• Minimal effort, impressive look. Best of all – easy to batch for Thanksgiving or Friendsgiving.

Ingredient Notes

Fuyu persimmons: Use ripe but firm Fuyus; peel if skin is tough. Briefly note that Hachiya must be very soft to avoid astringency.

Maple syrup: Real maple for clean sweetness; grade doesn’t matter—use what you have.

Citrus: Lemon and clementines. If clementines aren’t available, a sweet mandarin works similarly

Bitters: Orange bitters complement the maple

Bourbon: Choose one with vanilla/caramel notes for balance. Prefer more spice? Try rye (a bit of a drier finish)

Sparkling topper: Club soda or ginger beer for spicy warmth (sweeter)

This is the perfect warming drink for the cold fall and winter nights ahead. Ideal for cozying up with next to a roaring fire while the cold winds blow outside.

I know persimmon’s are not the most popular autumn fruit out there, but I personally love them. The second I finally see them in the grocery store, come late October, I always buy a giant box full.

Recipe inspiration

It’s funny because the first time I ever tried a persimmon, I tried a very under ripe Hachiya persimmon and literally thought I was having an allergic reaction. It made my throat so dry and left an awful taste in my mouth. I didn’t understand why anyone would ever eat a persimmon willingly. But then I did some reading and realized that Hachiya Persimmons can only be eaten when they are extremely ripe, super soft, and almost mushy. This is when they are sweetest…and actually edible…oops!

Anyway, long story short, I don’t ever buy Hachiya Persimmons. Instead, I go for the much more forgiving Fuyu variety persimmon, which is extra sweet and extra delicious. They’re similar to an apple in the way that they are ripe when firm and have a little crunch to them. I love adding them raw to salads, see this salad and this salad. But this time, I decided I wanted to experiment with a persimmon cocktail, which I thought would be perfect for the fall.

Enter this spiced persimmon old fashioned.

Made with a spiced maple persimmon puree, bourbon, sweet clementine juice, and a couple of dashes of bitters, the persimmon puree makes enough for about four cocktails. If you’d like to make this as a pitcher style drink for Thanksgiving, just quadruple the amounts for the old fashioned.

Top each glass off with some sparkling water (or ginger beer…that would delicious) and your Saturday night cocktail is complete.

Details to make the Spiced Maple Persimmon Purée

Simmer: Cook persimmons with maple, water, and cinnamon stick until very soft and fragrant; fruit should slump and look jammy.

Blend: Purée until smooth. If thick, loosen with a splash of water.

Strain (optional): Fine-mesh strainer for a silky, bar-style finish.

Cool: Chill before mixing (cold purée keeps dilution in check).

Storage: Refrigerate up to 1 week. For longer, freeze in ice cube trays for 1–2 months; thaw in the fridge before use.

Mix the cocktail

Shake or stir? Shaking with citrus is great for speed and chill; double-strain for fewer pulp bits. Prefer a crystal-clear look? Stir over ice instead, then strain.

Balance to taste: Start with 1 Tbsp purée; add more for sweetness/body. If too sweet, add a dash more bitters or a squeeze of lemon.

Top (optional): A splash of soda lightens; ginger beer adds spice and sweetness

To make a pitcher

• Scale the purée and citrus/bitters mix ahead; keep chilled.
• Add bourbon and ice to the pitcher just before serving; stir to chill, then strain into ice-filled glasses and top individually so fizz stays fresh.
• Set out garnishes (cinnamon sticks, star anise, thin persimmon slices) for a festive DIY moment.

FAQ:

Can I use Hachiya persimmons?
Yes—but only when they’re extremely ripe (soft and almost jelly-like). Otherwise they taste astringent; Fuyus are the safer, sweeter choice.

Do I have to strain the purée?
No, but straining gives a silkier sip and a cleaner look. If the purée seems thick, thin with a splash of water before mixing.

What bourbon works best?
Pick a bourbon with warm vanilla/caramel notes; it complements maple and spice. If you prefer more bite, go with rye.

How can I batch this for a party?
Scale the purée and citrus/bitters mix, chill, and store in a bottle. Add bourbon and ice to a pitcher just before serving, then finish with a sparkling water or ginger beer top-off.

Lastly, if you make this Spiced Persimmon Bourbon Old Fashioned, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Happy Saturday! See you tomorrow for a new post on our Studio Barn series.