Ease your way into a long fall evening with this festive cocktail that is just right for the season. It’s an evolved version typical mimosa made with fresh persimmon juice instead of the traditional orange. It was inspired by a trip to Big Sur, California where I first tried persimmon (right off the tree) and where the hillsides are covered with lavender leaving a trace of its’ distinct herbal/floral scent hanging in the air. It’s lovely before a meal as an aperitif. Since it’s only lightly alcoholic it will whet rather than dampen your appetite. Cheers! xJacq
Make fresh fuyu persimmon juice using a juicer. Add a splash to a glass of Champagne or sparkling wine. Float pomegranate seeds on top and garnish with a sprig of fresh lavender or thyme. Add each ingredient slowly to avoid bubbling over.