Modern: Persimmon Harvest

This modern cocktail showcases Indiana’s native American persimmon (Diospyros virginiana), prized for its rich, honeyed flavor and custard-like texture when fully ripe. Hachiya persimmon makes a fine substitute. Blended with Indiana bourbon, maple, lemon, and cinnamon-ginger syrup, it’s a silky, spiced tribute to the Midwest’s late-autumn harvest.