1. In a small saucepan, combine the persimmons, honey, 1 tbs of olive oil and the cinnamon stick. Cover with water and simmer over medium heat for10-12 minutes. Remove from the heat. Remove the cinnamon stick and puree the mix with a fork. Set aside to reach room temperature.
2. Prepare the glasses: Pour there maining olive oil in a bowl and the sugar in another, making sure the bowls are wider than the rim of the glass you're using. Dip the entire rim of the glass into the olive oil and then dip the glass upside-down into the sugar, twisting around until the rim isevenly coated. Set aside.
- 3. In a cocktail shaker, combine the bourbon, lemon juice, clementine juice, orange bitters, and2-4 tablespoons of the persimmon paste. Shake to combine.
4. Strain into the prepared glass and top with sparkling water.
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