Toast of the Town: Northern California's Persimmon Pomegranate Sangria
According to Shawn Rezazadeh, the head bartender at the Rosewood, this seasonal take on traditional Sangria has a universal appeal—and works for a lazy daytime libation as well as an evening's pre-dinner sip.
Persimmon Pomegranate Sangria
1 Sliced Green Apple
1 Sliced Red Apple
1 Sliced Persimmon
1 Sliced Orange
8 oz. St. Germaine
10 oz. Apperol
5 oz. Simple Syrup
8 oz. Orange Juice
8 oz. Pomegranate juice
Half bottle of Malbec
Serve with Champagne
Crispy Persimmon (recipe below)
Green Apple Skin Peel (Optional)
Combine all ingredients in a large pitcher except Champagne & Wine and stir until all mixed together. Cover with half bottle of Malbec and chill sangria overnight. To serve, spoon fruits into glasses, adding ice into the glasses and pour champagne over the top of the fruit. Serve with crispy persimmon and apple skin peel as a garnish.
Directions for Crispy Persimmon:
Preheat the oven to 250 degrees F. Prepare the baking sheet with parchment paper and lay out the sliced persimmon on top. Bake for 40 minutes or until slightly golden at the edges. Remove from the oven and let the persimmon cool down before garnishing.