Ice a shaker tin and add tequila, persimmon puree, pineapple juice, lemon juice, and simple syrup. Shake for 10-15 seconds. Strain into a coup or martini glass. Garnish with persimmon rose, or a slice of persimmon.
*Persimmon Puree: Blend three ripe persimmons in a blender. Add Simple Syrup as needed till the puree can blend easily and has a smooth consistency. Usually takes about 1-3 oz of simple per persimmon based on who ripe they are.
**Simple Syrup (1:1): Heat equal parts of water and sugar in a saucepan. Stir frequently until sugar is dissolved. Turn heat off and let cool. Label, date, and store in an airtight container in the fridge for up to 1 month.
