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Persimmon Spiced Rum Old Fashioned

The perfect fall cocktail – a blend of oak barrel aged spiced Puerto Rican rum and floral, sweet persimmon with a splash of sparkling water.
Prep Time5 mins
Total Time5 mins
Course: beverage
Servings: 1 cocktail
Author: Lindsey Johnson


  • 1 ounce persimmon puree see notes
  • 1 teaspoons raw honey simple syrup, or sugar
  • 1-2 dashes Angostura bitters
  • Ice
  • 2 ounces Don Q Spiced Rum
  • Orange sparkling water or club soda optional


  • Stir together persimmon puree, sweetener, and bitters in an old fashioned glass.
  • Add crushed ice. Top with Don Q Spiced Rum and a splash of sparkling water or club soda. Serve immediately.


To make Persimmon Puree, remove stems and leaves from 2 medium Fuyu persimmons. Dice and place in a blender with 1/4 cup fresh squeezed orange juice or water. Puree until smooth. Store in fridge for 3-4 days, or freeze for several months. For individual servings, spoon 1 tablespoon of the puree into an ice cube tray and freeze. Store cubes in freezer-safe container or bag.