I call it, “Kabuki Fan.” Cognac, muddled fuyu persimmon, lemon, nutmeg syrup, Grand Marnier, Angostura bitters.

In a shaker tin, muddle a few slices of the persimmon with a splash of cognac. Add the lemon juice, nutmeg syrup, bitters, Grand Marnier, and the rest of the cognac to the shaker. Fill the shaker with ice and shake vigorously for 15 or so seconds so that tin becomes frosted. Double-strain the cocktail from the shaker into a chilled flute or tall glass and top with a half-slice of fresh persimmon.

Nutmeg Syrup: Combine one cup boiled water with one cup of granulated or raw sugar and stir until sugar is dissolved, then add a pinch of salt and grate one head of nutmeg. Let the mixture cool to room temperature or preferably refrigerate overnight and strain out nutmeg before using or storing using a sieve lined with a coffee filter. Scale recipe up or down as needed. Can be stored in the freezer for months and will last about 2 weeks in the fridge.