New Year's Persimmon-Champagne Cocktail

It's the last day of the year, mon petit chou. Time to raise a glass to 2011. Time to reflect on the year's accomplishments and failures, it's fond memories and it's cringe-worthy moments. Time to be grateful for new friends met and old friends kept dear. Time to remember people we lost and memories we made.

I love the ritual of the toast, especially this time of year. It's such a fitting way to say goodbye to another year passed. And it's simply bad form (especially in my family) to toast with an empty glass. So dust off those champagne flutes in the back of your cabinet and make this simple-yet-oh-so-elegant-looking cocktail for someone you love tonight.
Persimmons are in season this time of year, and make a lovely addition to a traditional champagne cocktail. In Japan, persimmons symbolize transformation. It's a New Year's tradition in Hawaii to serve dried persimmons to ensure health and success in the coming year. I can't think of a better way to usher in 2012.

Look for Fuyu persimmons, which are the more short & squat variety of the fruit. They resemble a squashed tomato and are sweet even when firm. The acorn-shaped Hachiya persimmon is extremely bitter until it is completely soft. For a handy guide on all things persimmon, click here.

So have a blast tonight. Be safe. Celebrate a new year, full of endless possibilities, just being born. And if you find yourself searching for that perfect toast this evening, may I humbly recommend my personal favorite?

"Here's to you, as good as you are,

And here's to me, as bad as I am;

But as good as you are, and as bad as I am,

I am as good as you are, as bad as I am."

Slainte!

PREP TIME: about 10 minutes

COOKING TIME: 10 minutes

MAKES: 4-5 cocktails

INGREDIENTS:

• 1 ripe Fuyu persimmon
• 1 cup organic cane sugar
• 1/2 cup water
• 1-2 tablespoons freshly squeezed lemon juice
• 1 bottle of your favorite Brut champagne or prosecco

DIRECTIONS:

1. Peel and core persimmon. Roughly chop. Place chopped persimmon in food processor and pulse until a rough puree is achieved.
2. In a heavy-bottomed sauce pan place sugar, water and persimmon puree. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer, uncovered, stirring occasionally, for 10 minutes.
3. Remove persimmon syrup from stove and strain through a fine mesh. Stir in lemon juice one tablespoon at a time until desired tartness is reached.
4. Fill glass three-quarters full of champagne. Top off with persimmon syrup. Garnish with a lemon slice. Toast to a happy and healthy 2012!