Around Charleston, it’s easier to find persimmons on a tree than on a cocktail menu, but ICEBOX’s Boris Van Dyck recently came up with a drink which he believes could boost the fruit’s popularity with bartenders.
After receiving 300 pounds of overripe persimmons from GrowFood Carolina, Van Dyck cooked the fruit with sugar and spices; the strained syrup became the base of a drinking vinegar which he mixed with Striped Pig vodka for a Tuesday night meeting of the Charleston Bridal Association.
Event planner Mitchell Crosby described the drink as “epic.”
“I think I’m the only person who ever served them persimmons,” says Van Dyck, who’s planning to put the drink on draft for a GrowFood Carolina event tonight.
Although Van Dyck had experimented with persimmons in the past, he “didn’t have much success” until he hit on the vinegar concoction. He says he now has enough of the sunset-colored vinegar to see him through the Charleston Wine + Food Festival.
“We made like 20 gallons of vinegar, and you only use about an ounce in a cocktail,” he says.