"When we visit New York City, we trek over to the Brooklyn Navy Yard to pick up a bottle of King's County moonshine to create this high-proof libation," say Jeremy LeBlanc and Christine Dionese in their book, "The Best Craft Cocktails & Bartending with Flair." LeBlanc is the head bartender at Altitude, located in San Diego, which has been named one of the top 10 rooftop bars in the world.
"Sure we can get it shipped or grab it at a bodega, but for some reason the resulting cocktail is all that more satisfying after hiking for procurement."
Dionese, an experienced food writer, certainly has a knack for knowing what flavor combinations work.
"This cocktail uses fresh, seasonal fruits and is not your average holiday cocktail," says Dionese. "To kick it up a notch to really bring out the flavors this time of year is known for, I suggest using a bit of cinnamon or cardamom. Guests will not ask for another hot toddy after drinking up one of these — believe me!"
- ½ persimmon, peeled
- One ½-inch piece ginger, for muddling
- 2 dashes of citrus bitters, preferably Urban Moonshine
- 20 pieces ice
- Splash of orange juice
- 3 fl oz moonshine, preferably King's County
- 2 long spears ginger, for garnish
1. In a cocktail shaker, muddle the persimmon with the ginger and bitters.
2. Add the ice, orange juice, and moonshine.
3. Shake vigorously for a count of 20.
4. Strain and pour into a highball glass, and garnish with the spears of ginger.
From "The Best Craft Cocktails & Bartending with Flair: An Incredible Collection of Extraordinary Drinks" by Jeremy LeBlanc and Chirstine Dionese. Copyright (c) 2013 by Jeremy LeBlanc and Christine Dionese. Printed by permission of Page Street Publishing Co.
Jeremy LeBlanc is the president of Tin Play Precision Pour Flair Tins, LLC. He has more than 15 years of experience as a bartender and helped Altitude Sky Lounge become one of the top bars in the world. He currently serves as Altitude's master mixologist.
Christine Dionese is a seasoned food, health, and lifestyle writer with a flair for bringing the most unlikely flavor profiles together. She is the co-founder of Garden Eats, an organic kitchen gardening outfit purveying specialty medicinal organic foods, techniques, and molecular beverage creation for modern living.