This cocktail is a modification of one that was in Whisky Advocate. The original recipe had a rather complicated pear/persimmon/clove brown simple syrup, which I'm sure is lovely, but I just finished canning a dozen cans of fresh persimmon jam, and so I wanted to use that instead. I've tweaked things around a bit while still honoring the original ingredients and proportions. And honestly, it came out great!!
This cocktail is the embodiment of November. You can serve it as a sling (cold, with an ice cube), or warm it gently and serve as a toddy.
3 oz Roundstone Rye 92 Proof
1 oz Nonino amaro
½ oz brown sugar syrup or molasses syrup
½ oz persimmon jam
2 oz pear juice
dash of vanilla extract
dash of woodland bitters
Vigorously shake all the ingredients in a shaker of ice. Double-strain and serve with a big rock in a rocks glass. Serves two.
Recipe and photo courtesy Scott Harris, variation on a recipe in Whisky Advocate.