1. In a small saucepan, combine the persimmons, honey, pumpkin spice, olive oil and the cinnamon stick. Cover with water and simmer over medium heat for 10-12 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 the remaining 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 is evenly coated. Set aside.
- 3. Pour the bourbon, bitters, andpersimmon puree in a shaker with ice and shake to chill.
- 4. Strain into the prepared glasses and top with apple cider and hard cider. Serve immediately.