Persimmon Collins

If you’ve never used persimmons in a cocktail before, this Persimmon Collins is the perfect place to start. It’s bright, fresh, lightly sweet, and feels like a sunshine-filled fall afternoon in a glass.

Persimmons have this gorgeous, mellow sweetness—somewhere between honey and apricot—and when you turn them into syrup, they blend beautifully with gin or vodka.

This drink takes the classic Tom Collins and gives it a seasonal twist.

The lemon juice keeps everything crisp and lively, the club soda adds that easy effervescence, and the persimmon syrup softens the edges so the cocktail feels smooth and refreshing rather than sharp.

If you want something cozy? I’ve included a spiced version, too. But the base recipe is bright, clean, and incredibly simple to make—even if you’ve never worked with persimmons before, or don’t even know what a persimmon is.

I used Xin Xin gin in this recipe (from Ahascragh Distillery, Ireland’s first zero energy emissions distillery), because it already has persimmon as one of its botanicals, which only enhances the natural flavor of the fruit.

The Twist

Want a cozy, fall-forward version of the Persimmon Collins?

Add 0.5 oz cinnamon syrup to the shaker and swap the mint garnish for an orange wedge. The result is warm, spiced, and citrusy.

Mocktail Version

A fresh, bubbly nonalcoholic option that still highlights the persimmon:

• 1.5 oz persimmon syrup
• 1 oz lemon juice
• Club soda or sparkling water to top
• Optional: a splash of nonalcoholic ginger beer for warmth

Build it in the glass over ice and garnish the same way.

Home Bar Tips

Choose the right persimmons.
Fuyu persimmons are the squat, apple-shaped ones—sweet, mild, and great for syrup. Hachiya persimmons are the taller, acorn-shaped kind that must be extremely soft to avoid tannins.

Shake lightly.
You want the drink chilled, not over-diluted. Ten seconds is perfect.

Use cold club soda.
Warm club soda loses its bubbles instantly. Keep a can in the fridge just for cocktails.

Garnish helps the aroma.
The mint gives a bright, herbal lift; the persimmon wheel shows off the color and makes it instantly eye-catching.

What If I Don’t Have…?

No persimmon syrup?
Try one of these:

• Apricot syrup
• Peach syrup
• Honey syrup + a few drops of vanilla
• Orange–vanilla syrup

They won’t taste the same, but they keep the drink in the same bright, fruity lane.

No gin?
Vodka works and keeps the drink extra clean-tasting, but you miss out on those botanicals.

No mint?
Use basil or a thin lemon wheel for aroma.

No club soda?
Sparkling water works fine—just avoid sweetened sodas or tonic water (they change the balance).

Troubleshooting

“It tastes too sweet.”

• Add another 0.25 oz lemon juice
• Use a little less syrup next time

“It’s too tart.”

• Add a splash more persimmon syrup
• Use a sweeter, more ripe persimmon for your syrup

“It tastes flat or watery.”

• Make sure your ice is fresh and solid
• Don’t overshake
• Use cold club soda

“The color is dull.”
Persimmons oxidize quickly. Strain your syrup well and use it within a week for the brightest drink.

Persimmon Collins Recipe

Glass: Collins glass

Ingredients

• 2 oz gin (or vodka)
• 1 oz persimmon syrup
• 0.75 oz fresh lemon juice
• Club soda to top
• Ice

Garnish: Persimmon wheel and mint sprig

Instructions

1. In a shaker, combine gin (or vodka), persimmon syrup, and fresh lemon juice with ice.
2. Shake briefly—just enough to chill.
3. Strain into a Collins glass filled with fresh ice.
4. Top with club soda and give the drink a gentle stir.
5. Garnish with a persimmon wheel and a mint sprig.