Local Libations: Persimmony Margarita
by Kat Durant
Happy New Year everyone! I’m thrilled to be kicking off the Local Libations column of 2011, I’m looking forward to another year of tasty eats and delicious drinks here on RecipeRelay. This week Brianna brought me some Fuyu persimmons and Barris limes left over from her Fruits of Winter salad. The limey-persimmony base of her salad dressing immediately inspired thoughts of a margarita adaptation. Margaritas are best when made from fresh ingredients instead of mixes packed with mystery chemicals and sugars. The basic building blocks of a fresh margarita are tequila, lime and ice. From there you can add other fruit, sugar and a salted rim – whatever suits your fancy.
CLICK HERE for the full post and recipe.
The next step to creating an ethically minded margarita was to locate a good organic tequila. Production of tequila relies upon the successful planting, growing, and harvesting of blue agave or A. tequilana. It can take this desert succulent up to 12 years to mature. As a result of the increase in popularity and demand for tequila in the 1990’s A. tequilana and other wild agave were exploited leaving a shortage that could have jeopardized the tequila industry and its vital economic role for rural farmers in Mexico. In response, the Mexico based Environmental Studies Group (GEA) is tackling issues caused by abusive agricultural practices in the tequila industry. Through a local growers’ organization called Sanzekan Tinemi, GEA helps rural farmers in Guerrero state learn how to sustainably farm a wild species of agave. Click here for a list of producers that help support sustainable and organic tequila production.
Brianna found an excellent organic blanco tequila, Casa Noble. It is smooth, buttery and floral with a touch of sweetness. We wanted to create a simple drink that didn’t mask the complexity of the Casa Noble. The persimmon had a creamy texture that fit perfectly with this smooth, high quality tequila. There was a harmony between the persimmon, the lime and the tequila that was pleased my palate and left me wanting more.
Prep time: 5 minutes
Yield: 1 serving
Tools: Blender, knife, citrus juicer, shot glass
- 2 oz. tequila
- 1 lime (I used Barris limes, they look very much like lemons here)
- 1 persimmon
- 1 tsp Agave nectar (you can leave this out if you prefer a less sweet drink)
- 1 handful ice
- Cut persimmon in half and spoon out soft flesh into blender
- Add juice of 1 lime to blender
- 2 oz tequila
- Add teaspoon of agave nectar
- Add ice and blend until smooth.
- Pour and enjoy with a slice of lime