Recipe for: Modern Seasonal Cocktail: Persimmon & Kumquat with Ginger Foam - photo 1
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Recipe for: Modern Seasonal Cocktail: Persimmon & Kumquat with Ginger Foam

Drinks New Year's Eve 90 min Medium 15 wyświetleń ~28.06 PLN - (0)
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Description

A modern, seasonal cocktail that is unpretentious in form and rich in flavor: velvety persimmon (kaki) puree combines with a lively note of kumquat and invigorating ginger, while a light, fluffy foam adds texture and visual effect. Perfect for cooler days when fresh citrus and ripe kaki are in season — the drink has a distinct contrast of sweetness and acidity, and the decoration of caramelized kumquats and a star anise makes it look very stylish. It can be served as an elegant non-alcoholic aperitif or enhanced with vodka/bourbon for adults. Attributes: intense color (orange-red), velvety texture, peppery note of ginger, fresh finish of sparkling water. Serve in tall collins glasses or cocktail glasses, garnished with caramelized kumquat and a star anise. The recipe includes vegan and alcoholic variations.

Ingredients Used

Ingredients (13)

Servings:
4
  • Water 80 ml
  • Sparkling water 400 ml
  • Persimmon (kaki) 4 szt. (~600 g)
  • Blood orange juice 400 ml
  • Kumquat (kumquat) 120 g
  • Fresh ginger 30 g
  • Lemon juice 60 ml
  • Honey (for syrup) 80 g
  • Ice (cubes) 340 g
  • 🌿 Przyprawy
  • Star anise 6 szt. (~6 g)
  • ✨ Opcjonalne
  • Aquafaba (chickpea water) 120 ml
  • Egg white 120 g
  • Bourbon (optional) 80 ml
💰 Szacowany koszt dania: ~28.06 PLN (7.02 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Honey syrup

1

Prepare a simple honey syrup: in a small saucepan, combine 80 g of honey with 80 ml of water. Heat over medium heat, stirring with a wooden spoon, until the honey completely dissolves and the mixture starts to steam lightly (do not bring to a boil). Once the syrup is clear, remove from heat and set aside to cool (about 10-15 minutes). The syrup should have a liquid, uniform consistency and not be too thick.

Ingredients: Honey (for syrup), Water
Use a small saucepan with a capacity of 1 l and a wooden or silicone spoon. Do not cook for too long — the longer you cook, the darker and more intense the flavor of the honey. Store the syrup in a glass jar for up to 1 week in the refrigerator.

Persimmon puree

2

Prepare the persimmon puree: wash 4 persimmons, cut each in half and scoop out the flesh with a spoon (remove the hard core if present). Place the flesh in a blender, add 100 ml of red orange juice and blend on high speed for 30-45 seconds until you achieve a smooth, velvety puree. Taste the puree: it should be sweet, creamy, and free of fibrous texture. If the consistency is too thick, add another 50 ml of juice.

Ingredients: Persimmon (kaki), Blood orange juice
Use a high-powered blender or an immersion blender. If you don't have a blender, mash the pulp with a fork and strain it through a fine sieve (it will be more work). The pulp should be free of skin and large fibers.

Kumquat infusion

3

Prepare an aromatic kumquat infusion with star anise: slice 120 g of kumquats into thin rounds (first wash and dry them). In a small saucepan, place the kumquat slices and 3 star anise pods, add 80 ml of water and 20 g of honey (from the syrup part) and heat over low heat for 8-10 minutes — the liquid should only move slightly to avoid overcooking the peels. After 10 minutes, remove from heat and let it cool completely (at least 15 minutes). Strain, reserving the infusion liquid and a few kumquat slices for decoration.

Ingredients: Kumquat (kumquat), Star anise, Honey (for syrup), Water
Use a small knife for thinly slicing the kumquat and a strainer for draining. The infusion will bring out the anise flavor — be careful with the time, too long of an infusion can overpower the taste.

Ginger base and grinding

4

Grate 30 g of fresh ginger on a fine grater (use the inner side of the grater) and squeeze the grated pulp through a fine sieve or cheesecloth to obtain ginger concentrate (about 20-25 ml of juice). Drizzle 60 ml of lemon juice and 30 g of honey syrup (from step 1) into a small container, add the squeezed ginger juice, and mix with a spoon — this will be the ginger base of the drink. Taste: it should be spicy and slightly sweet; adjust with honey if necessary.

Ingredients: Fresh ginger, Lemon juice, Honey (for syrup)
Use a fine grater and a small sieve; press firmly to extract juice from the ginger. If you don't want pieces of ginger, strain the liquid through a very fine sieve or cheesecloth.

Ginger foam (optional)

5

If you want foam: choose either egg white (120 g) or aquafaba (120 ml) for the vegan version. Pour your chosen foam option into a shaker along with 2 tablespoons (about 30 g) of prepared honey syrup and 20 ml of ginger base. Perform a 'dry shake' (without ice) — shake the shaker vigorously for 20-30 seconds to froth the egg white/aquafaba. Then add ice and shake for another 10-15 seconds to chill and stabilize the foam. The foam should be thick, shiny, and hold its shape for a few minutes.

Ingredients: Egg white, Aquafaba (chickpea water), Honey (for syrup), Fresh ginger
Use a metal cocktail shaker and whisk it if you don't have a shaker: whip the foam with a hand blender (for aquafaba: 60–90 seconds) and then gently mix with the rest of the ingredients. If you are using raw egg whites, make sure of the source and freshness.

Assembly and Blending

6

In a large pitcher or directly in the shaker, combine: 200 g persimmon puree (from step 2), 200 ml red orange juice, the entire ginger base (from step 4), and 80 ml kumquat infusion liquid (from step 3). If making the alcoholic version, add 80 ml bourbon (optional). Add 200 g ice (about half of the prepared ice) and 60 ml sparkling water. Cover and shake vigorously for 10 seconds (if in a shaker) or stir with a bar spoon for 20 seconds in the pitcher. Strain through a fine sieve into chilled glasses filled with ice (about 2/3 full).

Ingredients: Persimmon (kaki), Blood orange juice, Sparkling water, Ice (cubes), Star anise, Bourbon (optional)
Use a shaker with a capacity of at least 700 ml or a large pitcher and a bar spoon. If mixing in a pitcher, stir vigorously to combine the ingredients well. Strain to avoid bits and fibers from the persimmon.

Adding the foam and final finishing touches

7

For each serving, gently place 2 tablespoons of ginger foam prepared in step 5 – it's best to use a teaspoon and slowly add the foam to create a dome. The foam should cover the surface of the drink and remain on it for a few minutes. On the foam, place 1-2 slices of caramelized kumquat (from step 3) and one star anise as decoration.

Ingredients: Ice (cubes), Kumquat (kumquat), Star anise, Egg white, Aquafaba (chickpea water)
Use a bar spoon or a small spatula to apply the foam. Gently apply the foam so it doesn't collapse immediately. If the foam collapses too quickly, try a bit more dry shaking.

Decoration and serving

8

Optionally caramelize additional slices of kumquat: in a pan, heat 1 teaspoon of honey syrup, place thin slices of kumquat and caramelize for 1-2 minutes on each side until a shiny glaze appears. Arrange the slices on the foam. Serve immediately in tall glasses (collins). Aesthetic: contrast of the white foam with the intense orange-red drink and shiny kumquat slices.

Ingredients: Kumquat (kumquat), Honey (for syrup)
The best are cold glasses — place them in the fridge for 10 minutes before serving. Caramelizing the kumquat requires attention, the syrup can easily burn — keep the heat medium.

Final tips

9

Before serving, taste and adjust the flavor if necessary: more lemon juice will add freshness, more honey syrup will increase sweetness. If the foam is too watery, do an additional dry shake. Store any leftover puree in the fridge for up to 48 hours and use it for the next servings.

Ingredients: Persimmon (kaki), Honey (for syrup), Lemon juice
Serve with a thin straw in a glass if you want to avoid immediate contact with the foam. If you are preparing a larger quantity for a party, keep the syrups and purees separate and combine them just before serving.

Fun Fact

💡

Persimmon (kaki) has been cultivated in China for at least 2000 years and is traditionally used in Asian cuisines as a natural thickener and sweetener. Modern cocktails often use kaki puree for a velvety texture instead of cream.

Best for

przyjęcie świąteczne Sylwester zimowe spotkanie towarzyskie kolacja degustacyjna

Tips

🍽️ Serving

Serve in chilled highball glasses. To achieve a 'wow' effect, add the foam at the very end and immediately garnish with caramelized kumquat and a star anise. For vegan guests, prepare aquafaba, and for adults, serve a bottle of bourbon separately.

🥡 Storage

Persimmon puree: store in an airtight container in the refrigerator for up to 48 hours. Honey syrup: in a jar in the refrigerator for up to 7 days. Prepared cocktail with foam: best consumed immediately; without foam, it can be chilled for up to 12 hours (before adding sparkling water).

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