Persimmon Margarita


Preparation info

  • Difficulty


  • Makes



Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

A few years ago, my husband and I were visiting his Aunt Celia in Davis, California, and she had a pile of fall fruit on her table. I noticed a bright and glossy looking fruit and picked it up. When she saw me looking at it quizzically she told me it was a persimmon. I’d never had one, and the food adventurer in me was excited to try it. I bit into it like an apple and it was love at first bite. Fast forward about fifteen years: I was standing in the produce aisle at the grocery store when I noticed gorgeous persimmons. Somehow my mind immediately shifted to cocktail hour, and I wondered if tequila and persimmons would play well together. I came to find out they do indeed dance lovingly in a margarita glass! Fall, Halloween, or Dia de los Muertos are the perfect times for serving these unique and vibrant orange persimmon margaritas.


  • cups granulated sugar, divided
  • 1 cup water
  • ¼ cup ground cinnamon
  • Limes, cut into wedges and wheels
  • 3 or 4 persimmons (See note)
  • 2 cups tequila reposado
  • 8 ounces lime juice
  • Ice cubes


In a saucepan over medium heat combine 1 cup of sugar and water. Allow the sugar to melt, making a simple syrup. Remove from heat and allow to cool. Reserve.

On a salad plate, combine the ½ cup sugar and cinnamon. Wet the rim of eight margarita or martini glasses with a lime wedge. Dip the rims of the glasses into the cinnamon mixture and coat rims evenly.

Peel the persimmons, place in a blender or juicer and puree. (You need 2 cups of puree to make 8 margaritas.)

For each drink, in a cocktail shaker, combine 2 ounces of persimmon puree, 2 ounces of tequila, 1 ounce of fresh lime juice, 2 tablespoons of simple syrup, and some ice. Give it a good shake, strain into the cinnamon-and-sugar-rimmed glass. Garnish with a lime wheel.