Clouds Over California

Photo courtesy of Providence

Yield: 1 serving

1 ½ oz. soymilk
2-3 cinnamon sticks
½ oz. Velvet Falernum liqueur
1 oz. Boyd and Blair potato vodka
1 oz. Selvarey or Caña Brava white rum
¾ oz. persimmon syrup (recipe follows)
as needed, freshly grated nutmeg

Persimmon Syrup:
2 Hayashi persimmons
1 D’anjou pear
2 Granny Smith apples
2 cups sugar
2 cups water
½ tsp. white pepper
½ tsp. ras el hanout
½ tsp. Aleppo spice
½ tsp. five-spice
½ tsp. cardamom
½ tsp. cloves

For persimmon syrup: Chop persimmons, pears and apples into chunks. Bring fruit, water, sugar and spices to boil, reduce heat and allow to simmer until fruit is soft and turning translucent (about 20 minutes). Allow to cool. Strain once through a mesh strainer or chinois to remove larger particles (a little residue is okay).

For cocktail: Steep cinnamon sticks in soymilk for 2 to 3 hours. Combine soymilk, Velvet Falernum, potato vodka and white rum in a shaker, and shake. Serve in a Collins glass with ice. Top with freshly grated nutmeg.