Amber Canopy

01

What you’ll need

• 1 ripe Fuyu persimmon (about 150 g), leaves removed
• 3/4 cup chilled unsweetened coconut water
• 1/4 cup fresh lime juice
• 1 1/2 tablespoons pure maple syrup
• 1/8 teaspoon ground green cardamom
• 1 small pinch fine sea salt
• 3/4 cup chilled plain club soda
• 1 1/2 cups pebble ice
• 2 small fresh sage sprigs, for garnish

02

Mix the drink

1. Cut four thin slices from the persimmon for garnish, then roughly chop the remaining fruit.
2. Blend the chopped persimmon, coconut water, lime juice, maple syrup, cardamom and salt for 30 seconds until completely smooth.
3. Press the mixture through a fine-mesh sieve into a covered jug, stirring against the mesh to extract the liquid while leaving coarse pulp behind.
4. Chill the strained persimmon base for 20 minutes so the flavour settles and the drink stays cold without excessive dilution.
5. Fill a cocktail shaker halfway with ice. Add the chilled persimmon base and shake firmly for 10 seconds.
6. Divide through a fine strainer between the prepared glasses, then add the club soda evenly and stir each drink once from the bottom.