It's December, thus it is officially time to break out the mistletoe and champagne. This cocktail I did for Limn and Lovely brings seasonal, toasty cinnamon flavored persimmons to the bar. Persimmon nectar and champagne bubbles? A match made in heaven. Unlike most cocktails made with fruit, making your own fruit nectar lets you control the amount of added sugar, and nix the artificial coloring. Read the Limn and Lovely clean signature cocktail post to learn how to whip up your own persimmon nectar.
Photos and recipe created by Carlene Thomas RD. Photo rights owned by Limn & Lovely.