Persimmon Margaritas

Ingredients

• 2 large ripe Hachiya Persimmons
Ingredients for the Margaritas:
• 4 ounces Reposado Tequila
• 1 1/2 ounces freshly squeezed Lime Juice
• 4 ounces Persimmon Puree (instructions below)
• 3 tablespoons Homemade Cinnamon Simple Syrup
• Rimming Salt
• Alderwood Smoked Salt, fine grain (optional)

Instructions

1. Remove the calyx (the leafy top) of the persimmons and discard. Scoop the persimmon flesh into a blender and process on high to puree. Extra puree may be stored for a few days sealed in an airtight container in the refrigerator or in the freezer for up to 6 months.
2. Pour rimming salt onto a flat medium size plate. Sprinkle some alderwood smoked salt on top of the rimming salt. Wet the rim of the serving glasses (tip: I use a piece of the persimmon skin, the moist inside, and run it over the top of the glass) and place upside down in the salt; gently twist back and forth to coat. Set aside to dry.
3. In a shaker combine the tequila, lime juice, persimmon puree and cinnamon simple syrup with fresh ice cubes. Shake vigorously to combine the ingredients. Strain into the rimmed glasses.