Persimmon Sour

When in season, the persimmon yields a tangy, sweet flavor that gin loves to flow through. Because persimmon is a fibrous fruit full of pectin, it will continually absorb the oils of the rosemary with each revolution of the rosemary as you stir. Recipe and text from The Best Craft Cocktails & Bartending with Flair by Jeremy LeBlanc and Christine Dionese (Get the book here: http://www.amazon.com/Best-Craft-Cocktails-Bartending-Flair/dp/1624140270/ref=zg_mw_tab_pd_bsnr_2)

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