Persimmon Punchline

Ingredients

• Dark Rum – 500 ml
• Whiskey – 500 ml
• Persimmon pulp – 600 g
• Mandarine - 2 (juice of 2, zest of 1)
• Cane Sugar - 300g
• Honey - 50 g
• Vanilla ½ stick
• Cloves - 8
• Cinnamon - 4 cm stick
• Cardamom - 2 pods (Crushed)

Preparation

1. Wash, peel, and puree ripe persimmons into smooth pulp.
2. Sterilize a large glass jar (2–2.5 L) and dry completely.
3. Add persimmon pulp, orange zest, and juice to the jar.
4. Stir in cane sugar and honey until partly dissolved.
5. Add vanilla, cloves, cinnamon, and crushed cardamom.
6. Pour in dark rum and whiskey; stir gently to blend.
7. Seal tightly and store in a cool, dark place (20–25 °C).
8. Shake every few days for two weeks, then let infuse 6–8 weeks.
9. Strain, fine-filter, bottle, and mature another 2–4 weeks before serving