The inspiration from this cocktail came from when Tesori bartender Tyler Lymer used to live in southern Indiana. Every year, around the holidays, persimmon pudding was huge, Lymer fondly reminisces.
Ingredients2 oz. of Persimmon-infused Deaths Door Gin 1/4 oz. Noilly Pratt French Dry Vermouth 1 barspoon of St. Elizabeth Allspice Dram 1/4 oz. Demerara syrup 1 whole egg (egg white may be subsituted, but reduces the drink quality)
Build the cocktail in a shaker, dry shake (without ice), until egg emulsifies. Add ice and shake well until foamy and chilled. Double strain cocktail into chilled sour glass. Garnish with a few drops of Allspice dram on top of the beverage with an eye dropper.