Sweet persimmons, fresh lime, and a splash of sparkling wine make this easy, seasonal cocktail perfect for Thanksgiving and fall gatherings.
Our Sparkling Persimmon Sour is a seasonal twist on a classic sour cocktail, made with fresh persimmon juice, lime, and alcohol-removed sparkling wine.
Persimmons bring a mellow, honey-like sweetness and vibrant orange color, while lime adds a refreshing tartness. Tomorrow's Sparkling Blanc de Rhône brings bright acidity and delicate bubbles, keeping the drink light and refreshing.
Unlike a traditional sour, this version skips the spirits and egg white, making it an easy, sparkling cocktail that's perfect for serving a crowd.
Sparkling Persimmon Sour Recipe
Prep time: 10 minutes
Total time: 10 minutes
Servings: 4 cocktails
Ingredients
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8 oz fresh persimmon juice or strained purée
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12 oz Tomorrow Cellars Sparkling Blanc de Rhône, chilled
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2 oz freshly squeezed lime juice
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1 oz simple syrup (optional, depending on the sweetness of your persimmons)
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8 dashes non-alcoholic bitters (optional)
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Ice
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4 thin persimmon slices, for garnish
Instructions
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Prepare the persimmons. Juice ripe Fuyu persimmons using a juicer, or blend the flesh with a small splash of water and strain through a fine-mesh sieve to make a smooth purée.
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Mix the cocktail base. Add the persimmon juice, lime juice, simple syrup (if using), and non-alcoholic bitters to a cocktail shaker filled with ice. Work in batches if needed.
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Shake. Shake for 10–15 seconds until well chilled.
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Strain and pour. Double-strain the mixture evenly into four chilled coupe glasses.
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Add the bubbles. Slowly top each glass with 3 oz of Tomorrow Sparkling Blanc de Rhône. Stir gently to combine.
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Garnish and serve. Finish each cocktail with a thin slice of fresh persimmon.
A Quick Guide to Persimmons
Persimmons are one of fall's prettiest fruits, but knowing which ones to buy can be a little confusing.
There are two common varieties you'll encounter at the grocery store:
Fuyu persimmons: These are the squat, tomato-shaped persimmons that can be eaten while still firm. They're sweet, mild, and perfect for this cocktail. Look for fruit that's deep orange and slightly soft to the touch.
Hachiya persimmons: These are more elongated and acorn-shaped. Unlike Fuyus, Hachiyas need to be completely soft and jelly-like before eating. If they're underripe, their high tannin content creates an unpleasant, mouth-drying sensation.
For this recipe, we recommend ripe Fuyu persimmons. They're easier to work with and have a lovely natural sweetness that pairs beautifully with sparkling wine.
How to Make Persimmon Juice Without a Juicer
No juicer? No problem.
Remove the leafy tops from 2–4 ripe Fuyu persimmons, chop the fruit, and blend with a small splash of water until smooth. Pass the mixture through a fine-mesh strainer to remove any remaining pulp.
Measure out 8 oz for the recipe, adding a little water if needed to reach a pourable consistency.
The exact number of persimmons will depend on their size and ripeness.
Can You Make a Persimmon Sour Ahead of Time?
Absolutely. And if you're hosting Thanksgiving, we highly recommend it.
Prepare the persimmon juice, lime juice, and optional simple syrup up to a day ahead and refrigerate in a sealed container.
When guests arrive, shake the mixture with ice, divide between glasses, and top with chilled Tomorrow Sparkling Blanc de Rhône.
Just be sure to save the sparkling wine for the very end so every glass has plenty of bubbles.
A Little Sparkle for Your Thanksgiving Table
Whether you're hosting a full Thanksgiving feast or bringing drinks to Friendsgiving, this Sparkling Persimmon Sour is a festive way to make the most of fall produce.
Our Sparkling Blanc de Rhône is made from California-grown grapes, fully fermented before the alcohol is gently removed. Its bright, refreshing character makes it just as lovely in a seasonal cocktail as it is poured straight into a glass.
