From the playful color
palette to the cookie decorating station, the décor from this styled holiday
party is anything but traditional - and we are absolutely wild about it!
Seriously, how adorable are those pineapple and cactus cookies? And of course, it
wouldn’t be a party without a festive cocktail, so keep scrolling for a holiday
margarita recipe with a twist, concocted by Portland’s
Mint & Mirth.
Persimmon Margarita
Recipe
Tools:
- Shaker
- Strainer
Ingredients:
- 1 1/2 oz. tequila
- 1 oz. persimmon syrup
- 1/2 oz. triple sec
- 1/4 oz. fresh lime
juice
- Fresh lime wedge and Jacobsen Sea Salt's matcha salt for rim (optional).
Persimmon Syrup:
- 1 pint chopped persimmon
- 2 cups water
- 1/2 cup sugar
Directions:
- Combine all ingredients and shake with ice. Strain into an ice-filled glass and garnish.
- Cut the persimmons in
quarters, removing the stems. In a small pot, bring the persimmons to a boil
with the water and sugar, lower the heat and let simmer until the syrup has
reduced by half. Let cool to room temperature and strain into a clean glass
jar. Keep refrigerated for up to 2 weeks.
Side Note: Homemade persimmon syrup adds an earthy-sweet nuance to the classic Margarita.
