Posted on Tuesday, December 31st, 2013
Persimmons and dry vermouth together make for a very fine sip. I’ve been enjoying a chilled glass of this Persimmon Vermouth as an aperitif during the holidays. Add some gin along with the Persimmon Vermouth, and you have an especially scrumptious martini. I discovered this infusion idea while fueling my Pinterest obsession. Thanks to Matthew Biancaniello for the original idea. Here’s how I created this luscious libation.
- 1 bottle good quality dry vermouth
- 3 persimmons, chopped into a small dice (Hachiya persimmons are ideal, and I had great results with Fuyu persimmons)
Place the vermouth and chopped persimmons in a glass jar with a tight fitting lid. Keep away from as much heat and light as possible. Give the jar a gentle shake daily for a week. I let my Persimmon Vermouth infuse for two weeks. Strain into a clean bottle and store in the fridge. Use within two to four weeks.
- 1 1/2 ounces gin
- 1 1/2 ounces Persimmon Vermouth
Shake with ice and strain into a glass. Garnish with a bay leaf. Feel free to adjust the proportion of gin to vermouth to suit your own preference. Usually I go more gin, less vermouth, in a martini. In this case, I want to really taste the Persimmon Vermouth.