The Punchy Parakeet – a cocktail recipe by Michelle Hartsell Cocktail Engineer

I was lucky enough to find nice plump fresh persimmons in my local market.  These are fleshy fruit so to extract the juice you either have to squeeze them through your hand or just muddle them.  If you can't find persimmon, a tangerine will make a nice substitute.

Muddle, or juice as described above, one well ripened persimmon in the bottom of a glass then add:

juice from one lime
one generous squeeze of agave nectar
2 oz of white rum (I used Bacardi)

Stir above then top with crushed ice and a good splash of club soda.  Makes one nicely refreshing cocktail. See below.  Cheers!