Persimmon Mojito


Preparation info

  • Difficulty


  • Makes



Appears in

Muy Bueno: Three Generations of Authentic Mexican Flavor

Muy Bueno

By Yvette Marquez-Sharpnack

Published 2013

  • About

My sister loves tequila and I love rum, so we’re always thrilled about sharing our cocktail concoctions with each other. After trying the persimmon margarita recipe, Jeanine, our photographer, came up with the idea of a persimmon mojito, which I agreed was brilliant. Lots of mint and fresh lime juice makes this mojito exotically fragrant and appealing. Persimmons are in season from September through December and are at their peak in November, making this a perfect drink during the fall and winter. One sip of this light, refreshing mojito and your mind willingly escapes to the Caribbean.


  • 1 persimmon (recommend Fuyu variety)
  • 10 mint leaves
  • 4 tablespoons fresh lime juice
  • ½ cup crushed ice
  • 3 tablespoons simple syrup
  • 2 ounces light rum
  • Club soda
  • Lime slices
  • Mint sprig for garnish (optional)


Peel the persimmon, place in a blender or juicer and puree. Reserve. Put the mint and lime juice in a muddler. Muddle just long enough to release the mint oils.

Place the crushed ice in a high ball glass. Add 3 tablespoons persimmon puree, muddled lime juice and mint leaves, simple syrup, and rum. Top with club soda. Stir gently and serve garnished with a lime slice and mint sprig.

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